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Donal Skehan
Steak Platter with Basil Butter Corn & Baby Gem | DonalSkehan.com
  • real-time-recipes

Steak Platter with Basil Butter Corn & Baby Gem

November 25

This is what speedy suppers is all about.  This is a fast one, really simple smoky steak platter with charred sweetcorn and basil.  It is super simple and brings a punch of flavour and a touch of elegance without keeping you in the kitchen for hours.  The smoky kick from the chipotle rub gives those ribeye’s a rich, deep flavour, and when paired with the sweet, buttery charred corn and fresh, peppery baby gem lettuce, you’ve got a winning combination. The basil butter corn brings all the freshness and vibrancy you need to cut through the richness of the steak, while the lime squeeze adds a zesty pop to round it all out. Keep it simple, keep it fresh, and don’t forget the most important step—resting your steaks! A little prep goes a long way, so get your ingredients ready and let this platter do all the talking. Enjoy!

  • serves Serves 2
  • time 15 minutes, plus ingredient prepping

Method

  1. 1. Right, this is a fast one so get all your prep done first, get everything weighed out ready, get your pans on the hob, get your utensils ready - you know the drill….fail to prepare and prepare to fail
  2. 2. Place a frying pan over a medium-high heat. Season the steaks with the chipotle paste, a glug of oil and some salt & pepper. Mix to coat the steaks then place into your hot pan and sear for about 3-4 minutes each side until charred and still nice and pink inside - an internal temperature of 52°C will ensure lovely blushing meat. Remove from the pan and set aside to rest.
  3. 3. Remove the corn kernels from the cob. Place a separate frying pan over a medium heat and add the butter. When melted, toss in your corn and cook for 4-5 minutes, only moving occasionally, until charred.
  4. 4. Slice the spring onions and toss into the pan, along with the basil leaves, tearing them in as you go. Toss everything together gently, then remove from the heat.
  5. 5. To serve, cut the little gem into quarters and arrange on a platter. Drizzle over some olive oil and season with salt and pepper then squeeze over the juice of ½ a lime. Slice the steak, pouring any resting juices over the corn then spoon the warm corn over the little gem. Top with the sliced steak and garnish with a few extra basil leaves.

Ingredients

2 thick-cut ribeye steaks (about 1 to 1.5 inches thick, approximately 8-12 oz each)

1 tablespoon chipotle paste

2 ears of corn on the cob

3 1/2 tablespoons unsalted butter (about 50g)

1 bunch green onions

1 large bunch fresh basil, plus extra for serving

2 small heads of baby gem lettuce

Juice of 1 lime

Extra virgin olive oil (about 1-2 tablespoons, or to taste)

Sea salt & freshly ground black pepper (to taste)

2 thick-cut rib eye steaks

1 tbsp chipotle paste

2 corn on the cob

50g unsalted butter

1 bunch spring onions

Large bunch basil, plus extra to serve

2 baby gem lettuce

Juice of a lime 

Extra  virgin olive oil 

Sea salt & freshly ground pepper