Chargrilled Bavette Steak with Sweet Potato Wedges, Sweetcorn Ribs & Chimichurri Rojo
From Ainsley’s World Cup Flavours, ITV
Argentina is famous for its steak and the beef is lean and flavourful. Bavette or flank steak is often a cheaper cut yet if cooked properly it’s very tasty and tender. Argentinians usually cook their meat with just a bit of seasoning and then serve with a zingy sauce such as their tasty chimichurri. I’ve made a chimichurri rojo (red) with roasted red pepper and a kick of chilli and smoked paprika which is a delicious punchy accompaniment for a nice piece of steak. I’m baking my sweetcorn ribs but you can use an air-fryer or fry them if you prefer a curlier/crispier rib
To make the chimichurri place the herbs in a small food processor and blitz. Add the vinegar, oil, garlic, paprika, chilli and a squeeze of lime juice. Blend until well combined, adding a little more oil to loosen if needed. Place in a bowl and stir through the chopped red pepper. Season well to taste. Cover and chill until needed.
Remove the steak from the fridge at least 30 minutes before cooking to allow it to come up to room temperature. Pat dry and place on a board and lightly bash any thicker areas of meat so that you have an even steak.
Preheat the oven to 220C/200Cfan/Gas 7.
To make the sweetcorn ribs: stand each cob vertically on a chopping board and use a sharp knife to carefully cut through the top down through the centre. Cut the half again so that you have quarters. Repeat for the other cobs.
In a small bowl mix together the butter, lime zest, chilli powder and a pinch of salt. Brush all over the corn ribs so all the kernels are coated. Lay the corn on a lined baking tray and cook for 20-25 minutes until cooked and lightly golden, turning halfway.
Place the sweet potato wedges in a bowl, drizzle with olive oil and season with flaked sea salt and a pinch of paprika. Toss to coat, then arrange on the baking tray in a single layer. Bake for 25 minutes, turning once half-way, or until golden and slightly crispy.
Season the steak generously with flaked sea salt, drizzle over some oil and rub into both sides of the meat.
Heat a large griddle pan or heavy-based frying pan over a high heat and once very hot add the steak (don’t overcrowd the pan so cook in batches if needed) and cook for 2-3 minutes on each side for medium-rare, depending on the thickness and how you like your steak cooked, adding the butter when you turn the steak. Remove from the pan, season with black pepper and allow to rest for 5 minutes in a warm place.
Slice the steak across the grain and arrange on a sharing board or platter along with the wedges. Brush the sweetcorn with any remaining butter and squeeze over some lime juice before placing on the board. Serve with a good drizzle of chimichurri over the steak. Mayo for dipping and a nice green salad are great for sides.
- For the Chimichurri Rojo
- small bunch of flat-leaf parsley
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 2 tbsp red wine vinegar or sherry vinegar
- 5 tbsp extra virgin olive oil, plus extra if needed
- 3 cloves of garlic, roughly chopped
- ½ tsp sweet smoked paprika, plus extra pinch
- 1 small red chilli, deseeded and roughly chopped
- ½ lime or lemon, for squeezing
- 1 roasted/chargrilled red pepper from a jar, patted dry, finely chopped
- sea salt & freshly ground black pepper
- For the Steak
- 750g bavette or flat-iron steak, trimmed
- olive oil, for drizzling
- 1 tbsp unsalted butter (optional)
- flaky sea salt
- For the Sweet Potato Wedges & Corn Ribs
- 2-3 large, sweet potatoes, scrubbed and cut lengthways into wedges
- 4 sweetcorn cobs
- 3 tbsp butter, softened (or olive oil)
- juice and zest of ½ lime
- ¼- ½ tsp chilli powder (according to taste), plus extra pinch
- To Serve
- mayo and salad leaves (optional)