This juicy chargrilled steak is seasoned with Creole spice, a mix of paprika, cayenne pepper and oregano, accompanied by an avocado salsa, sweet potato crisps and corn on the cob.

Serves: 2 | Cook Time: 25 mins | Calories: 635 | Type: Gluten-Free


  • 2 x 170g organic beef steak
  • 2 tsp creole seasoning
  • 200g sweet potato
  • 1/2 red onion
  • 2 tomatoes
  • 1 avocado
  • 1 corn on the cob
  • 1 lime
  • Handful of coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6.
  2. Slice the sweet potato very thinly and place in a bowl with 1/2 tbsp oil and a pinch of sea salt, spread out onto a baking tray and place in the oven for 20 mins.
  3. In a bowl mix 1 tbsp oil with the creole seasoning and a pinch of sea salt. Place the steaks in the bowl and stir to coat, leave to marinate for 10 mins.
  4. Meawhile, dice the onion and the tomatoes. Peel and de-stone the avocado, roughly chop. Roughly chop half of the coriander. Mix these ingredients together in a bowl with half of the lime juice.
  5. Heat a griddle pan (or BBQ) on a medium-high heat and fry the meat for 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steak from the heat and leave to rest for a few mins.
  6. Meanwhile, boil a kettle. Place the corn into a saucepan and pour over the boiling water. Boil for 4-6 mins, then drain the corn and sprinkle with a pinch of sea salt and drizzle over the remaining lime juice.
  7. To serve, spoon the avocado salsa onto a plate, top with the creole steak, and serve alongside the corn on the cob and the sweet potato crisps. Sprinkle over the remaining coriander leaves.