Ancho steak & chimichurri buttered sweetcorn served on a plate

Ancho steak & chimichurri buttered sweetcorn

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 20 mins plus at least 30 mins marinating


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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal801
  • fat60g
  • saturates27g
  • carbs12g
  • sugars3g
  • fibre4g
  • protein52g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • ½ tsp ancho chilli powder or normal chilli powder
  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ¼ tsp ground coriander
  • ¼ tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g sirloin steak
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 1 tsp cider vinegar
  • small handful of parsley, leaves picked and finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp butter, softened



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

  • 1 corn on the cob, husk removed
  • cooked oven chips and green beans (we used mangetout), to serve


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Jun, 2020
I wouldn’t recommend anyone to follow this recipe- it was a waste of sirloin steak. The chilli & cumin overpowered the steak - and we normally enjoy strong flavours & tastes. The spices didn’t “cook out” & tasted slightly unpleasant. 3 minutes each side on a hot griddle plus standing time was a little overdone for us.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?