Steak Platter with Basil & Sweetcorn
Donal Skehan
Donal Skehan
Recipe - Jetland
Steak Platter with Basil & Sweetcorn
Prep Time25 Minutes
Servings6
Cook Time10 Minutes
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
Directions
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
- Put the bavette steak in a dish with the chipotle paste and half the olive 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 with salt & pepper and take off the heat.
- 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.
- 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.
25 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Not Available
Dunnes Stores Pure Olive Oil 500ml
€3.69€7.38/l
Not Available
Avonmore Pure Irish Unsalted Butter 227g
€2.20€9.69/kg
Dunnes Stores Organic Vegetables Mixed Chillies
€2.49€24.90/kg
My Family Favourites Scallions
€0.85
Dunnes Stores Irish Little Gem Lettuce
€1.69€0.85 each
Dunnes Stores Irish Herb Basil 20g
€1.00€0.05/g
Dunnes Stores Loose Lime
€0.49
Dunnes Stores Extra Virgin Olive Oil 750ml
€3.99€5.32/l
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
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
- Put the bavette steak in a dish with the chipotle paste and half the olive 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 with salt & pepper and take off the heat.
- 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.
- 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.