Brazilian-Inspired Spicy Steak With Charred Corn Salad

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Chop your sweet potato[es] (skins on) into small, bite-sized pieces, add to a heatproof bowl, cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 5-7 min or until the sweet potato is fork-tender, once fork-tender, remove the cling film and allow to cool, discarding any water in the bowl

Whilst the sweet potato is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Drain your sweetcorn

Once hot, add the drained sweetcorn to the pan and cook for 8-9 min or until charred – this is your charred corn

Meanwhile, peel and finely chop (or grate) your garlic

Add the chopped garlic to a medium bowl with your chilli flakes (can't handle the heat? Go easy!), oregano, 2 tbsp [3 tbsp] [4 tbsp] vegetable oil and a generous pinch of salt

Give everything a good mix up – this is your Brazilian-inspired marinade

Add the rump steak[s] to the marinade and toss to coat – this is your marinated steak

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) and cut into wedges

Chop your coriander roughly, including the stalks

Wash your lettuce and pat dry with kitchen paper, then chop roughly

Chop your tomato[es] roughly

Once the corn is charred, transfer it to the bowl with the cooked sweet potato and reserve the pan

Return the pan to a high heat and once very hot, add the marinated rump steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side, once cooked, remove to a clean board to rest

Whilst the steak is resting, add the chopped tomato and lettuce to the bowl with the sweet potato and charred corn

Add most of the chopped coriander (save some for garnish), a drizzle of olive oil, a generous of pinch of salt and pepper, a pinch of sugar and a squeeze of lime juice and toss to combine – this is your charred corn salad

Slice the rested steak finely on a clean board – this is your Brazilian-inspired spicy steak