Barbecue steak and avocado salad recipe

Remove the steak (1) from the fridge to allow it to come to room temperature. Heat a grill pan over a medium-high heat (or prepare a barbecue for medium-high direct heat). Season the steak with salt and pepper. Brush with a little oil and cook for 2-3 minutes on each side until cooked to your liking. Add the steak directly to the grill, directly over the heat, turning once. Remove from the heat and set aside on a plate to rest.

Put the grill pan back on the heat and add the corn (2) and baby peppers (1 pack) (or place directly on the barbecue grill). Grill for 4-6 minutes, turning regularly, until softened and lightly charred, then leave to cool. Slice the kernels from the cobs and roughly chop the peppers, then tip everything into a bowl and season well.

Toss the kidney beans (400 g) with the chipotle paste (1 tsp) and a pinch of salt.

Add the avocado (1), Greek yogurt (2 tbsp), coriander (15 g), lime juice (1/2), olive oil (1 tbsp) and jalapeño hot sauce (2 tbsp) to a blender and blitz until smooth. Season to taste.

Toss the romaine (2 heads) with half of the dressing and arrange on a large platter.

Slice the steak against the grain and lay it over the lettuce, followed by the charred veg and chipotle beans. Finish with the remaining dressing.