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Cajun barbecued steaks with chilli lime corn
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Spring produce enhances this flavorful Cajun BBQ steak dish.
Ingredients:
  • 4 (230g each) fresh corn cobs, husks attached
  • 4 x 200g beef rump steaks
  • 40.00 ml Cajun spice mix
  • 80g butter, softened
  • 1/2 tsp dried chilli flakes
  • 1 tsp finely grated lime rind
  • 100g baby spinach
  • 18.20 gm extra virgin olive oil
  • 21.00 gm lime juice
Instructions:
  • Place the corn cobs and string in a baking dish, cover with cold water, and let soak for 20 minutes.
  • Next, place the beef in a dish and generously sprinkle it with the spice mixture. Gently rub the spices into the beef to ensure even coating. In a small bowl, mix together the butter, chili, and lime rind, then season the mixture with salt and pepper.
  • Prepare the corn by draining and removing the husks. Peel them back most of the way, remove the silk, and coat with half of the butter mixture. Fold the husks back over the corn and tie with string to secure.
  • Preheat barbecue plate over medium-high heat. Place corn on the grill. Cook for 25 minutes, turning occasionally, until charred and tender. While the corn is cooking, heat the barbecue chargrill over medium-high heat. Cook the beef for 2 to 3 minutes on each side for medium doneness or to your preference. Transfer the beef to a plate and let it rest, covered, for 5 minutes before serving.
  • In a bowl, mix spinach with oil and half of the lime juice. Season with salt and pepper. Remove and discard the string from the corn, then peel back the husks. Spread corn with the remaining butter and drizzle over the rest of the lime juice. Serve steaks with the corn and spinach mixture.

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