Yields2 Servings
2 Bavette steaks, about 200g each
1 Large handful of fresh coriander, chopped
100 ml Soured cream
For the Chipotle marinade:
3 tbsp Chipotle paste
2 tbsp Olive oil, plus a drizzle
½ tbsp Clear honey
2 tsp Soy sauce
1 Garlic clove, crushed
½ Lime, juiced
For the salsa:
½ Small red onion, chopped
85 g Cherry tomatoes, quartered
1 Small avocado, chopped
½ Lime, juiced
For the lime corn:
1 Large knob of butter
½ Lime, zested
2 Corn on the cob
1Mix the Chipotle paste, oil, honey, soy sauce, garlic, and lime juice together.
2Place the steaks in a sealable plastic bag, then add the marinade.
3Massage well, then chill overnight.
4The next day, remove the steaks from the fridge, then leave to come up to room temperature.
5Meanwhile, stir the coriander into the soured cream, season, then set aside.
To make the salsa:
6Combine the onion, tomato, avocado, and lime juice, then season with a little salt.
To make the lime corn:
7Mash the butter and lime zest with a little seasoning, then chill.
8Bring a pan of water to the boil, then drop in the corn.
9Simmer for 5-8 minutes, until tender.
10Heat a griddle pan until hot.
11Wipe the marinade from the steaks, then rub both sides with a drizzle of oil and some seasoning.
12Cook for 3-4 minutes on each side, depending on their thickness, until medium rare, then allow to rest.
13While the meat is resting, wipe out the griddle pan, then add the corn and cook over a medium heat for 5 minutes or until nicely charred.
14Top each corn with a knob of the lime butter.
15Slice the steaks across the grain, then serve with the corn, salsa, and coriander soured cream.
Ingredients
2 Bavette steaks, about 200g each
1 Large handful of fresh coriander, chopped
100 ml Soured cream
For the Chipotle marinade:
3 tbsp Chipotle paste
2 tbsp Olive oil, plus a drizzle
½ tbsp Clear honey
2 tsp Soy sauce
1 Garlic clove, crushed
½ Lime, juiced
For the salsa:
½ Small red onion, chopped
85 g Cherry tomatoes, quartered
1 Small avocado, chopped
½ Lime, juiced
For the lime corn:
1 Large knob of butter
½ Lime, zested
2 Corn on the cob
Directions
1Mix the Chipotle paste, oil, honey, soy sauce, garlic, and lime juice together.
2Place the steaks in a sealable plastic bag, then add the marinade.
3Massage well, then chill overnight.
4The next day, remove the steaks from the fridge, then leave to come up to room temperature.
5Meanwhile, stir the coriander into the soured cream, season, then set aside.
To make the salsa:
6Combine the onion, tomato, avocado, and lime juice, then season with a little salt.
To make the lime corn:
7Mash the butter and lime zest with a little seasoning, then chill.
8Bring a pan of water to the boil, then drop in the corn.
9Simmer for 5-8 minutes, until tender.
10Heat a griddle pan until hot.
11Wipe the marinade from the steaks, then rub both sides with a drizzle of oil and some seasoning.
12Cook for 3-4 minutes on each side, depending on their thickness, until medium rare, then allow to rest.
13While the meat is resting, wipe out the griddle pan, then add the corn and cook over a medium heat for 5 minutes or until nicely charred.
14Top each corn with a knob of the lime butter.
15Slice the steaks across the grain, then serve with the corn, salsa, and coriander soured cream.
Chipotle Bavette Steak with Lime Corn and Chunky Salsa
AuthorEmily GrayCategoryBeef, Emily\'s Kitchen & Bar, Main