Chipotle bavette steak with lime corn and chunky salsa

Chipotle bavette steak with lime corn and chunky salsa

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins plus overnight marinating

Skill level

Easy

Servings

Serves 2

Transform a cheap cut of beef into a summer sizzler with a marinade of smoky chipotle chillies, soy and honey, then chargrill to perfection

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
850
protein
49g
carbs
32g
fat
57g
saturates
21g
fibre
6g
sugar
14g
salt
3.6g

Ingredients

  • 2 bavette steaks, about 200g each (see tip, below)
  • large handful coriander, chopped
  • 100ml soured cream

For the chipotle marinade

  • 3 tbsp chipotle paste
  • 2 tbsp oil, plus a drizzle
  • ½ tbsp clear honey
  • 2 tbsp soy sauce
  • 1 garlic clove, crushed
  • juice ½ lime

For the salsa

  • ½ small red onion, chopped
  • 85g cherry tomatoes, quartered
  • 1 small avocado, chopped
  • juice ½ lime

For the lime corn

  • large knob of butter
  • zest ½ lime
  • 2 sweetcorn cobs

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Method

  1. Mix together the ingredients for the marinade. Put the steaks in a sealable plastic bag, add the marinade, massage well and chill overnight.
  2. The next day, take the steak out of the fridge to come to room temperature. Meanwhile, stir the coriander into the soured cream, season and set aside. To make the salsa, combine the ingredients, then season with a little salt. For the lime corn, mash the butter with lime zest and seasoning, then chill. Bring a pan of water to the boil and drop in the corn. Simmer for 5-8 mins until tender.
  3. Heat a griddle pan until hot. Wipe the marinade from the steaks, then rub both sides with a drizzle of oil and some seasoning. Cook for 3-4 mins (depending on their thickness) on each side for medium rare, then allow to rest. See below left for griddling tips.
  4. While the meat is resting, wipe out the griddle pan, add the corn and cook over a medium heat for 5 mins or until nicely charred. Top each cob with a knob of the lime butter. Slice the steaks across the grain and serve with the corn, salsa and coriander soured cream.

Recipe from Good Food magazine, July 2013

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Comments

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lynmerry's picture
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This is a great recipe, the steak is so tasty.

cassiefarmer's picture

this is ACE. Loved it.

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