Looking a bit like a deconstructed taco, this steak bowl topped with a sweet and salty corn and black bean salsa is going to put the razzle dazzle in your clean eating goals. It's light on the carbs and packed with protein, so you can go for guilt-free second helpings.
Peel husks from corn and discard. Place corn on a chopping board and use a large, sharp knife to remove kernels.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add corn kernels, Tex Mex Mix Tape and a pinch of salt and pepper and cook, stirring occasionally, for 2–3 minutes or until golden and softened. Remove from pan and place in a bowl to cool slightly. Wipe out frypan.
Rinse coriander and finely chop leaves and stems. Rinse and drain black beans. Crumble feta. Add coriander, feta, black beans, 30ml (1½ tablespoons) oil, red wine vinegar and salt and pepper to the bowl with the corn and mix well to combine. Set aside until ready to serve.
Brush steak with remaining oil and season well with salt and pepper. Return frypan to medium-high heat. Add steak and cook for 3–4 minutes each side for medium-rare or cooked to your liking. Set aside on a plate, cover with foil, and rest for 5 minutes.
Rinse lettuce and cut into wedges. Cut tomato into wedges and sprinkle with salt and pepper.
Slice steak and divide between bowls. Divide lettuce and tomato between bowls and spoon over corn and black bean salsa to serve.