Ancho steak & chimichurri buttered sweetcorn
Treat yourself (or someone special) to this spicy ancho chilli steak and chimichurri buttered sweetcorn. Make it a meal with chips and peas or beans, if you like
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Prep:20 mins
Cook:20 mins
plus at least 30 mins marinating - Serves 1
- Easy
Nutrition per serving
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kcal 801
-
fat 60g
-
saturates 27g
-
carbs 12g
-
sugars 3g
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fibre 4g
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protein 52g
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salt 1.5g
Ingredients
- ½ tsp ancho chilli powder or normal chilli powder
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp dried oregano
- 1 tbsp olive oil
- 200g sirloin steak
- 1 tsp cider vinegar
- small handful of parsley, leaves picked and finely chopped
- 2 tbsp butter, softened
- 1 corn on the cob, husk removed
- cooked oven chips and green beans (we used mangetout), to serve
Method
Mix the chilli powder, cumin, coriander and oregano together with a good grind of black pepper and a pinch of salt. Rub the oil over the steak, then rub with half the spice mix. Set aside to marinate for 30 mins. Meanwhile, combine the remaining spice mix with the vinegar, parsley and butter, and set aside.
Heat a griddle pan over a high heat, then cook the steak for 3 mins on each side for rare, 4 mins for medium-rare or 5 mins for well done. Transfer to a board or plate and leave to rest. Meanwhile, griddle the corn, turning, until lightly charred on all sides. Spoon half of the flavoured butter over the steak, then use the rest to baste the corn. Season the chips with sea salt, if you have it, then serve with the steak, corn and some green beans.
