Ancho Chili Steak with Chimichurri Buttered Sweetcorn

• ancho chili powder↗½ ч. л. tsp

  or regular chili powder

• ground cumin↗½ ч. л. меленого tsp
• ground coriander¼ ч. л. меленого tsp
• dried oregano↗¼ ч. л. сухого tsp
• olive oil↗1 ст. л. tbsp
• sirloin steak↗200 г g
• apple cider vinegar↗1 ч. л. tsp
• parsley↗жменя

  leaves gathered and finely chopped

• butter↗2 ст. л. tbsp

  soft

• corn on the cob↗1

  husks removed

• baked potato wedges

  and green beans (used mangetout), for serving

Step-by-step instructions

1. 1

   Combine ½ tsp ancho chili powder, ½ tsp ground cumin, ¼ tsp ground coriander, ¼ tsp dried oregano, a generous pinch of black pepper and a pinch of salt. Add 1 tbsp olive oil and rub the mixture evenly.

2. 2

   Rub the steak (200 g sirloin) with the prepared spice blend and let it marinate for 30 minutes. While the meat absorbs the flavor, prepare the chimichurri butter: in a bowl combine the remaining spices, 1 tsp apple cider vinegar, a handful of finely chopped parsley and 2 tbsp soft butter. Set aside.

3. 3

   Heat a grill pan over high heat. Sear the steak for 3 minutes per side for rare, 4 minutes for medium‑rare, or 5 minutes for well‑done. Transfer to a board, cover with foil and let rest for 5 minutes.

4. 4

   Meanwhile, toast the corn on the cob in a dry pan, turning frequently until browned on all sides. Spread half of the chimichurri butter over the cooked steak, use the rest to coat the corn. Season the potato wedges with sea salt and serve together with the steak, corn and green beans.

5. 5

   Enjoy the aromatic, juicy dish that blends heat, creaminess and a hint of smokiness.