£6.50–£10 at Tesco · around £2.08 a portion
⏱ 40 min serves 4

Steak with Smoky Butter, Corn and Chips

Seared rump steak topped with smoky chipotle butter, served with creamy sweetcorn and oven chips.

SHOPPING LIST

  • rump steak600g
  • butter60g
  • chipotle paste1 tbsp
  • frozen sweetcorn500g
  • double cream80ml
  • potatoes1kg
  • vegetable oil2 tbsp
  • salt1 tsp
  • black pepper1 tsp

METHOD

  1. 1Heat the oven to 220C and cut the potatoes into wedges.
  2. 2Toss the wedges with oil, salt and pepper, then spread on a tray and roast for 30 minutes, turning once.
  3. 3Mash the butter with the chipotle paste and set aside.
  4. 4Boil the sweetcorn in salted water for 4 minutes, then drain and blend with the cream to a rough puree.
  5. 5Season the steaks and fry in a hot dry pan for 3 minutes each side, then rest for 5 minutes.
  6. 6Warm the corn puree through and spoon onto plates.
  7. 7Top each steak with a slice of chipotle butter and serve with the wedges.
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