Mexican steak with corn fritters

This recipe was something I've been wanting to try for quite a while. My brother is a huge steak and meat lover yet I wanted to provide him with a bunch of veggie and fruit as well. So I came up with a crunchy, toasted ciabatta with a cajun seasoned steak, a fruity salsa, some cucumber and corn fritters on the side. Start with marinating the steak in the seasoning with a little swirl of olive oil. Set aside and prep the fritters. Simply grind the corn coarsely in a kitchen blender, add the egg, seasoning and a pinch of salt. Heat a sautéed pan and add a small amount of olive oil. Create little blobs of a one ice scoop at a time. Put a lid on the pan and start with the salsa. Slice the mango, bell pepper and tomatoes in small cubes. Add some corn if you have any left, finely chopped the cilantro and bind the salad with 2 tablespoons of chili sauce. For some extra garnish and refreshment add a few slices of cucumber. Now you can start the fun by heating a grilling pan really hot and searing the steak for 5 to 6 minutes in total. I prefer my steak medium rare. Rest for 4 minutes and aluminium foil and slice into trances. Assemble the toasted burger; start with a layer of cucumber, place the steak on top and add a generous amount of the salsa. Serve the steamed corn fritters on the side and add some extra sweet chili sauce if you like it spicy! This meal preps fairly fast and combines exciting flavours and textures. And the best thing is you only need your hands to eat it!

Ingredients: half a ciabatta, 150 grams of fresh corn, 125 grams of steaks, 75 gram of cucumber, 75 grams of bell pepper, 60 grams of fresh mango, 60 grams of tomatoes, 1 egg, 15 grams of fresh cilantro, 2 tablespoons of sweet chili sauce, 2 tablespoons of cajun spices, 1 tablespoon of sea and salt