Chipotle Rubbed Steak with Charred Corn & Espresso Flavour Pearls

Chipotle Rubbed Steak with Charred Corn & Espresso Flavour Pearls

Chipotle Rubbed Steak with Charred Corn & Espresso Flavour Pearls

Chipotle Rubbed Steak with Charred Corn & Espresso Flavour Pearls

This Chipotle rubbed steak is surprisingly complemented by our Limited Edition Espresso Flavour Pearls. We’ve added some coffee into our spice rub tying the flavours in beautifully. 

Charred corn adds a fresh sweetness to the dish and we’ve also added a little spice rub into a good whole egg mayonnaise for a little creaminess. Sliced avocado would be a nice addition if you have some handy. With a little preparation this is an easy BBQ meal that can be ready in 15 minutes. 

What you’ll need…

Spice Rub

  • 2 tbsp. Chipotle Powder – I bought mine from IGA, the brand was Anita’s Grange
  • 1 tbsp. Cumin, ground
  • 1 tbsp. Coriander, ground
  • 1 tbsp. Smoked Paprika
  • 2 tbsp. Coffee, ground
  • 1 tbsp. Salt

The rest

  • Steak – allow 150 – 200g per person. We used Rump. 
  • Sweet corn – 2 full cobs will feed 3 people
  • Mayonnaise – around half a cup of your favourite
  • Coriander
  • Salt & Pepper
  • Olive oil
  • Espresso Flavour Pearls

 

Lets get started

Combine all Spice Rub ingredients and set aside.

Next to prepare the Sweet Corn. Put a pot of lightly salted water on to boil. Now you need to clean up the corn. Take a peek at this clever method

Once the husk and silks have been removed simply pop them in to the boiling water for a few minutes to cook. Once they are cooked they can be set aside to cool. This can even be done the day before. 

Take around half a cup (depending on how many people you are feeding – around a tablespoon each) of your favourite mayonnaise and stir in a good pinch (to taste) of the Spice Rub.

*You can have your dish prepared to this stage even a day or two earlier if you want to be organized. 

Next

Heat your BBQ, large frypan or grill plate. Lightly oil and season the corn cobs and put them on the heat. You want them to get some good colour. 

Heavily dust/rub your chosen meat with the spice rub and a little oil. Sear at a good high heat and cook until a little below your desired doneness.  Set it aside to rest in a warm place for 5 – 10 minutes. 

Meanwhile you can carefully slice the Corn off the cobs, give your Coriander a good wash and pick a few leaves ready. 

 

Ready to serve

The meat should have rested nicely by now so you can slice away. Simply place your Corn, Steak, Mayonnaise and Coriander onto your chosen plates and top with some of our Limited Edition Espresso Flavour Pearls and a light dusting of Spice Rub.

I feel that a rather large glass of a local Pinot will make this even more delicious…cheers!

 

**If you’ve just come across this recipe and our Limited Edition Flavour is no longer available…take a peek at our other flavours, just click  HERE There are plenty of others to choose from.

Ta dah…

Until next time

Enjoy…from the Peninsula Larder Team

 

“If you don’t eat yer meat, you can’t have any pudding.  How can you have any pudding if you don’t eat yer meat?”
Pink Floyd, ‘Another Brick in the Wall, Part II (1979)