INGREDIENTS

• 2 x 300g (or 4 x 150g) bavette steaks
• 1 tbsp chipotle paste
• 1 tbsp olive oil
• 4 corn on the cob, shaved
• 30g unsalted butter
• 1 green chilli, finely chopped
• 1 bunch spring onions, finely sliced
• 3 baby gem lettuce, leaves separated
• Large bunch basil, leaves picked
• Juice of a lime
• 1 tbsp extra virgin olive oil
• Sea salt
• Freshly ground pepper

METHOD

1. Put the bavette steak in a dish with the chipotle paste and half the olive oil and set aside for 15 minutes.
2. 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 with salt & pepper and take off the heat.
3. Heat a griddle pan over a high heat, season the steaks with salt & pepper 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.
4. 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.