Steak with Sweetcorn Salsa Recipe
Seared sirloin steak, basted in jalapeño and garlic butter, topped with a charred sweetcorn salsa, some crumbled Wensleydale and served with an ice-cold Sir Christopher Berry Kombucha.
A delicious Mexican-inspired steak centrepiece that is also perfect for tacos, nachos or anything else you wish.
Time: 30-45 minutes
Serves 2
Ingredients:
- 1 Large Sirloin Steak
- 1 Corn on the Cob
- 2 Garlic Cloves
- 2 Jalapenos (deseeded and halved long ways)
- 1 Spring Onion
- Fresh Coriander
- Butter
- Wensleydale
- Wine Vinegar
- Oil
- Salt & Pepper
Method:
- Remove the steak from the fridge, pat dry, season generously with salt, and lightly coat with oil. Set aside.
- Remove the husks and carefully slice the ends off the sweetcorn. Season the corn with salt, pepper and oil before placing it under the grill until nicely charred. Allow the corn to cool.
- Lightly crush the garlic, halve and deseed the jalapenos. Finely slice the spring onion, coriander and ½ a jalapeno.
- Carefully slice down the corn to remove the kernels. Add the corn to a bowl with the spring onion, coriander and chopped jalapeno. Season to taste with salt, pepper, oil and vinegar. Set aside.
- Bring a frying pan/cast iron pan to a high heat. Sear the steak on one side for 90 seconds, flip, allow the steak to begin to sear the other side and then add in a good knob of butter, the garlic and jalapenos. Reduce the heat slightly and baste the steak until cooked to your liking.
- Rest the steak for at least 5 minutes before slicing.
- Slice the steak before adding it to a serving plate. Spoon over the sweetcorn salsa and then crumble over the Wensleydale.
- Serve up with an ice-cold Sir Christopher Berry Kombucha.
Recipe by Eddy Stephen @ Premote
