Chipotle bavette steak with lime corn and chunky salsa

Chipotle bavette steak with lime corn and chunky salsa

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(3 ratings)

Prep: 15 mins Cook: 15 mins plus overnight marinating

Easy

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: per serving

  • kcal850
  • fat57g
  • saturates21g
  • carbs32g
  • sugars14g
  • fibre6g
  • protein49g
  • salt3.6g
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Ingredients

  • 2 bavette steak, about 200g each (see tip, below)
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 garlic clove, crushed
  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the salsa

  • ½ small red onion, chopped
  • 85g cherry tomato, quartered
  • 1 small avocado, chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the lime corn

  • large knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 sweetcorn cobs
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

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.

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Comments, questions and tips

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Comments (2)

lynmerry's picture
5

This is a great recipe, the steak is so tasty.

cassiefarmer's picture

this is ACE. Loved it.

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