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Prep
5 minutes
Total
25 minutes
Serves
US | Metric
Ingredients
-
2 ribeye steak.
-
1 tsp of ground cumin.
-
1 tsp of smoked paprika.
-
½ tsp of cayenne pepper.
-
4 tbsps of olive oil.
-
2 corn cobs.
Avocado Ingredients
-
1 avocado.
-
1 garlic clove.
-
1 lime, juice only.
-
1 small handful of fresh coriander.
-
4 jalapeño from a jar or as many as you like.
-
1 tbsp of the jalapeno brine.
Spiced Rubbed Steak With Corn & Avocado
Silky avocado, steak with attitude and corn, come on how good does this look and sound!
And I tell you want, throw in a couple of fried eggs and you would have the worlds best breakfast.
Silky avocado, steak with attitude and corn, come on how good does this look and sound!
And I tell you want, throw in a couple of fried eggs and you would have the worlds best breakfast.
- Place all the avocado ingredients into a food blender along with a drizzle of olive and season. Whizz till smooth, if need be add a little water to help it come together. Once done place to one side.
- Cook the corn in boiling water for 10 minutes then drain.
- In a bowl add the cumin, paprika, cayenne, olive oil, season and mix. Add the steaks and coat well.
- Preheat a frying pan over a high heat for a few minutes so get it gets really hot. Add the steaks and cook to your liking, I like mine rare so I only give it a couple of minutes on each side. Remember to allow the steaks to rest for a few minutes.
- While the steaks are resting, it’s time to finish off the corn. What you want to do is get a good char on it. You can do this a few ways, place the cooked corns directly onto the gas ring over a high heat, stick it under a hot grill or use a blowtorch. Once you have done that take a knife and carefully remove the corn from the cob.
- Spread the avocado on a plate, slices the steaks and place on top, add the corn and finish off with a drizzle of extra-virgin olive oil, a squeeze of lime and a sprinkling of flaky salt.
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Spiced Rubbed Steak With Corn & Avocado
Silky avocado, steak with attitude and corn, come on how good does this look and sound!
And I tell you want, throw in a couple of fried eggs and you would have the worlds best breakfast.
favorite
print
share
Prep
5 minutes
Total
25 minutes
Serves
US | Metric
Ingredients
-
2 ribeye steak.
-
1 tsp of ground cumin.
-
1 tsp of smoked paprika.
-
½ tsp of cayenne pepper.
-
4 tbsps of olive oil.
-
2 corn cobs.
Avocado Ingredients
-
1 avocado.
-
1 garlic clove.
-
1 lime, juice only.
-
1 small handful of fresh coriander.
-
4 jalapeño from a jar or as many as you like.
-
1 tbsp of the jalapeno brine.
- Place all the avocado ingredients into a food blender along with a drizzle of olive and season. Whizz till smooth, if need be add a little water to help it come together. Once done place to one side.
- Cook the corn in boiling water for 10 minutes then drain.
- In a bowl add the cumin, paprika, cayenne, olive oil, season and mix. Add the steaks and coat well.
- Preheat a frying pan over a high heat for a few minutes so get it gets really hot. Add the steaks and cook to your liking, I like mine rare so I only give it a couple of minutes on each side. Remember to allow the steaks to rest for a few minutes.
- While the steaks are resting, it’s time to finish off the corn. What you want to do is get a good char on it. You can do this a few ways, place the cooked corns directly onto the gas ring over a high heat, stick it under a hot grill or use a blowtorch. Once you have done that take a knife and carefully remove the corn from the cob.
- Spread the avocado on a plate, slices the steaks and place on top, add the corn and finish off with a drizzle of extra-virgin olive oil, a squeeze of lime and a sprinkling of flaky salt.
More from
Discover what else is on CooklyBookly