Prepare all ingredients as indicated above. Place a dry, heavy-based frying pan (or chargrill) on high heat to heat up.

Mix the following Tex Mex ingredients in a jug or small bowl: cumin, smoked paprika, olive oil (see quantity for steak rub above), freshly ground salt and pepper, HALF the lime juice. Place the steaks in a large casserole dish or deep plate. Rub the Tex Mex mixture over steaks on both sides. When the pan is very hot, pan-fry the steak for 4 minutes a side (turn only once with tongs or spoons). The steaks should sizzle as they hit the pan (if the pan is hot enough).

When done, remove onto a warm plate and cover with tin foil and allow to rest.

Place another large, dry pan on high heat. Rub the sweetcorn with olive oil and season with salt and pepper. Pan-fry for about 8 minutes, turning frequently.

Toss the diced avocado, tomato, coriander and spring onions in a bowl. Pour over the other half of the lime juice.

Drizzle with a little olive oil and season well with freshly ground salt and pepper.

Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

To serve, divide the steak between the plates. Add a cob of sweetcorn and a serving of salsa on the side.

Recipe from the Daily Dish