CHIPOTLE BAVETTE STEAK WITH LIME CORN AND CHUNKY SALSA

Chipotle bavette steak with lime corn and chunky salsa image

Transform a cheap cut of beef into a summer sizzler with a marinade of smoky chipotle chillies, soy and honey, then chargrill to perfection

Provided by James Martin

Categories Dinner

Time 30m

Number Of Ingredients 16

Ingredients

2 bavette steaks , about 200g each (see tip, below)
large handful coriander , chopped
100ml soured cream
3 tbsp chipotle paste
2 tbsp oil , plus a drizzle
½ tbsp clear honey
2 tbsp soy sauce
1 garlic clove , crushed
juice ½ lime
½ small red onion , chopped
85g cherry tomato , quartered
1 small avocado , chopped
juice ½ lime
large knob of butter
zest ½ lime
2 sweetcorn cobs

Steps:

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

Nutrition Facts : Calories 850 calories, Fat 57 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 3.6 milligram of sodium