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Ancho steak & chimichurri buttered sweetcorn served on a plate

Ancho steak & chimichurri buttered sweetcorn

A star rating of 3.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 30 mins marinating
  • Easy
  • Serves 1

Treat yourself (or someone special) to this spicy ancho chilli steak and chimichurri buttered sweetcorn. Make it a meal with chips and peas or beans, if you like

  • Gluten-free
Nutrition: Per serving


  • ½ tsp ancho chilli powder or normal chilli powder
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp dried oregano
  • 1 tbsp olive oil
  • 200g sirloin steak
  • 1 tsp cider vinegar
  • small handful of parsley , leaves picked and finely chopped
  • 2 tbsp butter , softened
  • 1 corn on the cob , husk removed
  • cooked oven chips and green beans (we used mangetout), to serve


  • STEP 1

    Mix the chilli powder, cumin, coriander and oregano together with a good grind of black pepper and a pinch of salt. Rub the oil over the steak, then rub with half the spice mix. Set aside to marinate for 30 mins. Meanwhile, combine the remaining spice mix with the vinegar, parsley and butter, and set aside.

  • STEP 2

    Heat a griddle pan over a high heat, then cook the steak for 3 mins on each side for rare, 4 mins for medium-rare or 5 mins for well done. Transfer to a board or plate and leave to rest. Meanwhile, griddle the corn, turning, until lightly charred on all sides. Spoon half of the flavoured butter over the steak, then use the rest to baste the corn. Season the chips with sea salt, if you have it, then serve with the steak, corn and some green beans.

Recipe from Good Food magazine, June 2020

Goes well with


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A star rating of 3.6 out of 5.5 ratings

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