How To Make Ancho Steak & Chimichurri Buttered Sweetcorn
Whether you like them well done or medium rare, these steak recipes are sure to appease the meaty cravings of even the biggest carnivores out there. Stick to these steak recipes for that mighty meaty meal.
Serves:
Ingredients
- 4 steaks (e.g. ribeye or sirloin)
- 2 tablespoons ancho chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 4 ears of sweetcorn
- 4 tablespoons butter, softened
- 1/2 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
-
Preheat grill or grill pan to high heat.
-
In a small bowl, combine ancho chili powder, cumin, salt, and pepper. Rub steaks with the spice mixture.
-
Grill steaks for 4-5 minutes per side for medium-rare, or to desired doneness. Remove from heat and let rest for 5 minutes.
-
While steaks are resting, grill the sweetcorn until slightly charred, about 4-5 minutes. Remove from heat.
-
In a separate bowl, combine softened butter, parsley, garlic, red wine vinegar, olive oil, salt, and pepper to make the chimichurri butter.
-
Spread chimichurri butter over the grilled sweetcorn.
-
Serve the ancho steak alongside the chimichurri buttered sweetcorn.
Nutrition
- Calories : 500kcal
- Total Fat : 28g
- Saturated Fat : 11g
- Cholesterol : 105mg
- Sodium : 410mg
- Total Carbohydrates : 35g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 38g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
