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Steak with creamed corn and spring onions
Steak with creamed corn and spring onions
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate weeknight dinners with savory thyme beef steaks, served with creamy corn and charred spring onions.
Ingredients:
  • 5 large corn cobs (about 320g each), husked, divided
  • 9.20 gm olive oil, plus more for brushing
  • 250ml corn cob
  • 125ml thickened cream
  • 2 tsp fresh thyme leaves
  • 2 beef scotch fillet or Porterhouse steaks (about 220g each)
  • 8 spring onions
Instructions:
  • Place a box grater in a large bowl and grate 3 corn cobs using the large holes. Grate multiple times to collect all kernels and corn "milk" (approximately 1 1/4 cups). Set aside.
  • Heat the barbecue to high heat. Brush the remaining corn cobs with 2 teaspoons of oil and grill, rotating occasionally, for approximately 12 minutes, or until the corn is charred all over. Allow the corn to cool slightly before cutting the kernels off the cobs.
  • In a large heavy frying pan over medium heat, combine barbecued corn kernels, reserved grated corn, stock, and cream. Simmer gently for 10 to 12 minutes until thickened. Season with salt and pepper, then keep warm.
  • Prepare thyme-salt mixture: In a small bowl, combine thyme and 2 teaspoons of sea salt flakes using your fingertips until fragrant. Add 1 tsp coarsely ground black pepper and mix well. Brush steaks and onions with oil, then season steaks with the thyme-salt mixture and the onions with salt. Barbecue steaks and onions, flipping as needed, for about 3 minutes per side for steaks until internal temperature reaches 54C for medium-rare doneness, and approximately 4 minutes for onions until charred and tender.
  • Thinly slice the steaks against the grain on a cutting board. Transfer the corn to a bowl and sprinkle with a thyme-salt mixture. Serve the steak and corn with charred onions.

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