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Chipotle bavette steak with lime corn and chunky salsa

Chipotle bavette steak with lime corn and chunky salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal850
fat57g
saturates21g
carbs32g
sugars14g
fibre6g
protein49g
salt3.6g
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Ingredients

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

For the chipotle marinade

For the salsa

For the lime corn

Method

  • STEP 1

    Mix together the ingredients for the marinade. Put the steaks in a sealable plastic bag, add the marinade, massage well and chill overnight.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
BAVETTE STEAK

Bavette is from the flank of the cow. It’s cheaper than most other cuts, full of flavour and – if you treat it correctly – just as delicious. To get the best result, marinate the steaks overnight to help tenderise them, cook them medium rare, and slice across the grain of the meat.

THE GOOD GRIDDLING GUIDE: A HOT PAN

Make sure the griddle pan is hot before you add the food, or ingredients will stick and meats will stew in their juices.

THE GOOD GRIDDLING GUIDE: OILING

Brush the food – not the pan – with oil to reduce the amount of smoke.

THE GOOD GRIDDLING GUIDE: TIMING

Don’t be tempted to turn food too early or move it around too much in the pan, as it will stick and you won’t get those attractive, clear griddle lines. As the food chars, it will naturally come away from the griddle.

THE GOOD GRIDDLING GUIDE: MARINADES

Wipe off thick marinades before griddling or they’ll cake onto the griddle, burn and stop the food from cooking properly.

Goes well with

Recipe from Good Food magazine, July 2013

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A star rating of 4.8 out of 5.4 ratings
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