Steak with charred corn salsa and smoky butter

Method

1. Toss the onion with the lime juice, season with a little salt and set aside.
2. 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.
3. 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.
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4. Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.
5. 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.
6. Slice the rested steak against the grain, drizzle over the smoky butter and serve with the salsa.