Steak Platter with Basil & Corn & Spring Onion Butter
Ingredients
- 2 300g bavette or flank steaks
- 1 tbsp chipotle paste
- 1 tbsp olive oil
- 4 corn on the cob
- 30 g unsalted butter
- 1 green chilli finely chopped
- 1 bunch spring onion finely sliced
- 1 large handful fresh basil leaves picked
- 3 baby gem lettuce leaves separated
- 1 lime juice
- 1 tbsp extra virgin olive oil
Equipment
Chopping board
Chopping knife
Large frying pan
Tongs
Griddle pan
Instructions
- 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.
Notes
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!
Nutrition
Serving: 6g | Calories: 196kcal