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Steak and charred sweetcorn salad with chimichurri recipe

Steak and charred sweetcorn salad with chimichurri recipe

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Created by The Tesco Real Food team

Ribeye is one of the most popular cuts of steak, known for being tender and succulent thanks to the fat marbled through the meat. Show off the best of its qualities with this beautiful salad featuring charred corn on the cob and a fresh, zingy chimichurri. Perfect for a special lunch or night in, this is restaurant quality food at home. See method

  • Serves 2
  • Takes 1 hr plus resting
  • 765 calories / serving
  • Gluten-free

Ingredients

  • 350g pack Tesco Finest Aberdeen Angus salt dry aged ribeye steak
  • 1 tsp flaky sea salt
  • 1 sweet potato, cut into wedges
  • 1 tbsp vegetable oil, plus ½ tsp
  • 1 tsp smoked paprika
  • 1 corn on the cob
  • 1 garlic clove, skin on, lightly crushed
  • 1 tsp salted butter
  • 150g cherry tomatoes, halved
  • 10g fresh coriander leaves, torn

For the chimichurri

  • 15g fresh flat-leaf parsley, finely chopped
  • 15g fresh coriander, finely chopped
  • 1 red chilli, finely chopped​
  • 1 garlic clove, minced
  • ½ shallot, finely chopped
  • ½ tsp caster sugar​
  • 1 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil

Each serving contains

  • Energy

    3180kj
    765kcal     38%

  • Fat

    53g 76%

  • Saturates

    19g 94%

  • Sugars

    12g 13%

  • Salt

    3.4g 56%

of the reference intake
Carbohydrate 30.8g Protein 37.9g Fibre 6.1g

Method

  1. Dry the steak with kitchen paper and cover with the salt. Leave, uncovered, for an hour at room temperature to dry out.
  2. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the sweet potato wedges with the ½ tsp oil, the smoked paprika and a pinch of salt. Arrange on a lined baking tray; roast for 35-40 mins until golden and tender.
  3. Meanwhile, make the chimichurri. Add the herbs, chilli, garlic and shallot to a bowl. Mix in the sugar and the vinegar. Season with salt to taste. Continue mixing, adding the olive oil. Loosen with a little water, if required. Set aside.
  4. Heat a heavy-based frying pan over a high heat. Add the corn and char, turning regularly, for 10-12 mins until blackened in places. Move to a board and cool for a couple of mins, then stand on its end and slice down the cob to remove the kernels.
  5. With the frying pan over a high heat, add 1 tbsp oil and heat until smoking. Add the steak and cook for 5 mins, turning once (or until it reaches an internal temperature of 50-55°C for rare/medium-rare). For the last 2 mins, add the garlic clove and butter, tip the pan to one side and spoon the butter and garlic over the steak to baste. Move the steak to a board, discarding the garlic; rest for 10 mins, then slice.
  6. To serve, lay the sweet potato wedges on a platter, topped with the steak. Scatter over the tomatoes, corn and coriander leaves, then drizzle over the chimichurri.

See more Recipes for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

We recommend this recipe for a special occasion or treat, as part of a balanced diet.

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