Peppercorn Steak with Hearty Mexican Corn Cob Salad

Peppercorn Steak with Hearty Mexican Corn Cob Salad

Pepper steak is quick, easy and tasty. Give our healthy version a go!


  • 4 sirloin steaks (approximately 220g each)
  • ½ tbsp. black peppercorns, crushed
  • 4 corn on the cob
  • 1 x 400g tin of black beans, drained and rinsed
  • 200g baby tomatoes, chopped in half
  • 2 red peppers (160g each), sliced
  • 2 spring onions, sliced
  • 80g feta cheese
  • 20g coriander
  • 1 avocado (approximately 140g), sliced
  • Dressing
  • 2 tbsp. olive oil
  • 1 tbsp. lime juice
  • ½ tsp. smoked paprika
  • ½ tsp. ground cumin
  • 1 tsp. honey

Preparation time:

Cooking time:

Skill level:





  1. Slice each cob in half and add to a pan of boiling water. Cook for 5 minutes until tender and then drain and leave to cool slightly.

  2. Season your steaks on both sides with salt and the crushed peppercorns. Drizzle over the olive oil and rub into both sides.

  3. Heat a non-stick pan to a high heat and add your steaks cooking them to your liking (approximately 3 minutes on each side for medium rare depending on the thickness of your steak). When finished leave them to one side to rest whilst you complete your salad.

  4. Remove the corn from the cobs with a sharp knife and add to a bowl.

  5. Add chopped tomatoes, peppers, spring onions, crumbled feta cheese, avocado, drained beans and coriander.

  6. To make the dressing add all the ingredients together in a small bowl and mix well.

  7. Dress the salad and serve with the steaks.

Nutritional information per serving:









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