Ingredients
13 total- 0.5 tsp of ground turmeric
- 1 tsp of smoked paprika
- 2 garlic cloves, 1 crushed or grated, 1 chopped
- 1 tbsp of unsalted butter, softened
- 1 tbsp of olive oil, plus 1 tsp for the steak
- 1 onion, finely chopped
- 150 ml of dry white wine
- 100 ml of white wine vinegar
- 1 198g tin sweetcorn, drained
- 1 litre of vegetable stock (gluten-free if required)
- 6 corn-on-the-cob, husks removed
- 1 325g bavette steaks
- 150 g of cheddar, grated
Method
6 stepsStep 1
In a bowl, combine the turmeric, paprika, crushed garlic and butter with a little seasoning. Set aside.
Step 2
To make a sweetcorn stock, heat 1tbsp oil in a pan; cook the onion and chopped garlic over a low heat for 10 mins until softened. Add the wine and vinegar; simmer until reduced by half. Tip in the tinned sweetcorn and stock and bring to a boil. Blitz until smooth with a hand blender; strain through a sieve set over a jug.
Step 3
Heat a large griddle or frying pan on high and cook the corn cobs for 15 mins, turning often, until charred all over. Remove and let cool a little, then hold upright on a chopping board and slice off the kernels with a sharp knife.
Step 4
Meanwhile, lightly brush the steaks on both sides with 1tsp oil; season well. Cook on the hot griddle or frying pan for 3-6 mins, turning once, until cooked to your liking. Remove to a plate to rest while you finish the risotto.
Step 5
Tip the charred corn into a large saucepan; pour in the sweetcorn stock until almost covering the corn. Bring to a simmer over a medium-low heat, then add the spiced garlicky butter, stirring constantly with a wooden spoon until combined. Stir in the cheese, then taste and season.
Step 6
Divide the corn risotto between plates, then thinly slice the steak and arrange on top. Add a few grinds of black pepper and serve immediately.