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Steak with charred corn salsa and smoky butter

Name: Steak with charred corn salsa and smoky butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 small red onion, finely sliced; Juice 2 limes; 400g can sweetcorn, drained; 1 large free-range bavette or flank steak (300-350g); 1 tbsp olive oil; 1 ripe avocado, diced; 4-5 radishes, finely sliced; Small bunch coriander, leaves chopped, stalks finely chopped; 30g unsalted butter; ½ tsp smoked paprika

By: Jess Meyer
Former deputy food editor, delicious.

Published: 11 May 21
Updated: 18 Mar 24

Steak with charred corn salsa and smoky butter

Fancy a change from steak and chips? Try our easy steak with charred corn salsa for two. Drizzled with smoky butter, this simple one-pan dinner is ready in just 20 minutes.

Looking for more steak recipes? How about slicing up juicy sirloin for our ultimate steak caesar sandwich.

Easy
May 2021

Test kitchen approved

Serves 2
Hands-on time 20 min, plus resting

Fancy a change from steak and chips? Try our easy steak with charred corn salsa for two. Drizzled with smoky butter, this simple one-pan dinner is ready in just 20 minutes.

Looking for more steak recipes? How about slicing up juicy sirloin for our ultimate steak caesar sandwich.

Gluten-free recipes

Nutrition: per serving

Calories: 695kcals
Fat: 50.5g (19.1g saturated)
Protein: 34g
Carbohydrates: 21.9g (12.4g sugars)
Fibre: 8.7g
Salt: 0.3g

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Ingredients

1 small red onion, finely sliced
Juice 2 limes
400g can sweetcorn, drained
1 large free-range bavette or flank steak (300-350g)
1 tbsp olive oil
1 ripe avocado, diced
4-5 radishes, finely sliced
Small bunch coriander, leaves chopped, stalks finely chopped
30g unsalted butter
½ tsp smoked paprika

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Method

Toss the onion with the lime juice, season with a little salt and set aside.
Heat a frying pan over a high heat until smoking hot. Fry the corn, in batches, for 1-2 minutes until charred. Tip into a bowl and set aside to cool.
Put the pan back over a high heat, brush the steak with a little oil and season well. Cook for 3 minutes on one side, pressing down with a spatula to get good colour, then flip and cook for another 2 minutes for medium-rare, or cook until done to your liking. Transfer to a board and set aside to rest.

Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.
Reduce the heat to medium and add the butter to the pan the steak was cooked in. Add the coriander stalks and paprika and cook, stirring, for 1 minute until the butter is foaming.
Slice the rested steak against the grain, drizzle over the smoky butter and serve with the salsa.