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I cook the bavette steak here on a griddle pan, but this cut of beef is ideal for a BBQ, just cooked for a few minutes on both sides, leaving it charred on the outside but juicy and pink on the inside. Serve this up platter platter style alongside some other great sides and you’ll have yourself a feast!
Put the bavette steak in a dish with the chipotle and half the oil and set aside for 15 minutes.
Heat the rest of the oil in a heavy pan and add the sweetcorn and cook for 4-5 minutes until charred then toss in the butter, chilli and spring onions and fry for a couple more minutes. Season and take off the heat.
Heat a griddle over a high heat, season the steaks and sear for 3-4 minutes each side until charred and still nice and pink inside. Rest for 5 minutes then slice, adding any juices to the corn pan.
Arrange the gem lettuce on a platter, top with the steak. Toss the basil leaves through the warm corn then spoon onto the steak. Squeeze over the lime juice and drizzle with the extra virgin olive oil and serve.
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