Rib-Eye Steak with Chipotle Butter, Corn and Bibb Salad - James Martin Chef

Ingredients

• 2x 500g (1lb 2 oz) rib-eye steaks
• 2 tablespoons olive oil
• 4 large corn on the cob
• 4 dried chipotle chillies
• 300g (1 1/3 cups) butter, softened
• 2 tablespoons freshly chopped mint
• 2 tablespoons freshly chopped coriander
• 3 limes, zested and juiced
• 1 tomato, deseeded and diced
• Sea salt and freshly ground pepper
• 1 Bibb lettuce or butter lettuce
• 2 avocados, peeled and sliced
• ½ cactus fruit, peeled and cut lengthways (optional)
• 4 plum tomatoes, quartered
• 1 tablespoon freshly chopped coriander
• 1 tablespoon freshly chopped mint