Rib-Eye Steak with Chipotle Butter, Corn and Bibb Salad
This Rib-Eye Steak with Chipotle Butter, Corn and Bibb Salad originally featured on James' American Adventure when he visited San Antonio!
Ingredients
- 2x 500g (1lb 2 oz) rib-eye steaks
- 2 tablespoons olive oil
- 4 large corn on the cob
For the Chipotle Butter:
- 4 dried chipotle chillies
- 300g (1 1/3 cups) butter, softened
- 2 tablespoons freshly chopped mint
- 2 tablespoons freshly chopped coriander
- 3 limes, zested and juiced
- 1 tomato, deseeded and diced
- Sea salt and freshly ground pepper
For the Bibb Salad:
- 1 Bibb lettuce or butter lettuce
- 2 avocados, peeled and sliced
- ½ cactus fruit, peeled and cut lengthways (optional)
- 4 plum tomatoes, quartered
- 1 tablespoon freshly chopped coriander
- 1 tablespoon freshly chopped mint
Method
The night before, put the dried chillies for the chipotle butter in a bowl of cold water and leave to soak overnight.
The next day, preheat the barbeque: when the coals are silvery in colour, it’s ready.
Make the chipotle butter. Drain the chipotle chillies, trim the stalks and chop finely. Put them in a bowl then add the rest of the ingredients, mix everything together and season with salt and pepper. Put half of the butter into a saucepan. Cover the bowl of remaining butter and place in the fridge to chill. Melt the butter in the pan over a low heat.
Rub the steaks with olive oil and season with salt and pepper. Place onto the barbeque and cook for 6 minutes then turn over. Cook for a further 6 minutes. (If you like your steak well done, cook for another minute or so each side.) Put on a plate to rest.
Pull the husks off the corn. Place the cobs onto the barbeque. Cook for 6 minutes, turning halfway through. Brush the melted butter over the steaks and the corn while cooking, to baste.
Meanwhile, make the Bibb salad. Plunge the whole lettuce into a bowl of iced water- this makes the leaves really crispy. Drain well, then separate the leaves.
Arrange the leaves on a large serving plate and spoon the avocado, cactus fruit and tomatoes on top to fill the leaves. Sprinkle over the herbs.
Slice the steaks on a board and put on a serving plate. Top with a large spoonful of the chilled butter, place the corns alongside and serve with the salad.
Ingredients
- 2x 500g (1lb 2 oz) rib-eye steaks
- 2 tablespoons olive oil
- 4 large corn on the cob
For the Chipotle Butter:
- 4 dried chipotle chillies
- 300g (1 1/3 cups) butter, softened
- 2 tablespoons freshly chopped mint
- 2 tablespoons freshly chopped coriander
- 3 limes, zested and juiced
- 1 tomato, deseeded and diced
- Sea salt and freshly ground pepper
For the Bibb Salad:
- 1 Bibb lettuce or butter lettuce
- 2 avocados, peeled and sliced
- ½ cactus fruit, peeled and cut lengthways (optional)
- 4 plum tomatoes, quartered
- 1 tablespoon freshly chopped coriander
- 1 tablespoon freshly chopped mint
Method
The night before, put the dried chillies for the chipotle butter in a bowl of cold water and leave to soak overnight.
The next day, preheat the barbeque: when the coals are silvery in colour, it’s ready.
Make the chipotle butter. Drain the chipotle chillies, trim the stalks and chop finely. Put them in a bowl then add the rest of the ingredients, mix everything together and season with salt and pepper. Put half of the butter into a saucepan. Cover the bowl of remaining butter and place in the fridge to chill. Melt the butter in the pan over a low heat.
Rub the steaks with olive oil and season with salt and pepper. Place onto the barbeque and cook for 6 minutes then turn over. Cook for a further 6 minutes. (If you like your steak well done, cook for another minute or so each side.) Put on a plate to rest.
Pull the husks off the corn. Place the cobs onto the barbeque. Cook for 6 minutes, turning halfway through. Brush the melted butter over the steaks and the corn while cooking, to baste.
Meanwhile, make the Bibb salad. Plunge the whole lettuce into a bowl of iced water- this makes the leaves really crispy. Drain well, then separate the leaves.
Arrange the leaves on a large serving plate and spoon the avocado, cactus fruit and tomatoes on top to fill the leaves. Sprinkle over the herbs.
Slice the steaks on a board and put on a serving plate. Top with a large spoonful of the chilled butter, place the corns alongside and serve with the salad.
