Chipotle bavette steak with lime corn and chunky salsa

Chipotle bavette steak with lime corn and chunky salsa

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(4 ratings)

Prep: 15 mins Cook: 15 mins plus overnight marinating


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



    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



    The same shape, but smaller than…

For the salsa

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



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

  • juice ½ lime



    The same shape, but smaller than…

For the lime corn

  • large knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • zest ½ lime



    The same shape, but smaller than…

  • 2 sweetcorn cobs


    sw-eet corn

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


  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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21st Jul, 2018
Fabulous recipe. The whole family from age 2 to 70 loved it. Super tasty. Doing it again tonight! A firm family favourite.
18th Aug, 2014
This is a great recipe, the steak is so tasty.
19th Jul, 2013
this is ACE. Loved it.
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