Beef Steak with Chipotle Citrus Butter, Charred Corn with Scallions and Crushed Cumin Potatoes

Name: Beef Steak with Chipotle Citrus Butter, Charred Corn with Scallions and Crushed Cumin Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.5 lb beef steak, sirloin or ribeye; 1.3 lb baby potatoes; 2 ears ears of corn; 5 tbsp unsalted butter; 1 tbsp chipotle in adobo; 2 tsp orange zest; 2 tbsp orange juice; 1 tsp lime zest; 1 tbsp lime juice; 4 stalks scallions; 4 cloves garlic; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 3 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 0.5 cup fresh cilantro

An original beef dish featuring seared steak finished with a fragrant chipotle, orange, and lime butter. It is served with charred corn and scallions plus crispy crushed cumin potatoes for a bold, fresh, and comforting combination.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g beef steak, sirloin or ribeye (1 inch de grosor)
600 g baby potatoes (lavadas)
2 pieces ears of corn (desgranadas or cut en trozos small)
70 g unsalted butter (at room temperature)
20 g chipotle in adobo (finely chopped)
4 g orange zest (solo the parte exterior)
30 ml orange juice (freshly squeezed)
2 g lime zest (solo the parte exterior)
15 ml lime juice (freshly squeezed)
60 g scallions (sliced finas)
12 g garlic (2 cloves chopped and 2 whole with piel)
4 g ground cumin
2 g smoked paprika
1 g dried oregano
45 ml olive oil
12 g salt (or to taste)
4 g black pepper (freshly ground)
15 g fresh cilantro (chopped lightly suelto)

Nutrition facts

per serving

620 kcal

Calories

39 g

Protein

24 g

Carbs

41 g

Fat

3 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Place the potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 12 to 15 minutes, until tender but not falling apart.
2
Meanwhile, mix the butter, chipotle in adobo, orange zest, orange juice, lime zest, lime juice, 2 minced garlic cloves, half of the cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Set aside.
3
Drain the potatoes and place them on a sheet pan. Gently crush them with the bottom of a glass or a spatula. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle with ground cumin, dried oregano, smoked paprika, 1/2 teaspoon salt, and a little pepper. Add the 2 whole unpeeled garlic cloves among the potatoes.
4
Roast the potatoes for 20 to 25 minutes at 220°C / 425°F, turning once halfway through, until golden and crisp around the edges.
5
Pat the beef steak dry with paper towels. Season both sides with the remaining salt and remaining black pepper. Let it rest at room temperature for 10 minutes while a large skillet heats up.
6
Heat the remaining 1 1/2 tablespoons olive oil in a heavy skillet over medium-high heat. Cook the corn for 3 to 4 minutes, stirring minimally so it chars well. Add half of the scallions, a pinch of salt, and cook 1 more minute. Transfer the corn to a plate and keep warm.
7
In the same very hot skillet, sear the beef steak for 3 to 5 minutes per side, depending on thickness and desired doneness. If you prefer to finish it in the oven, transfer the skillet to the oven at 200°C / 400°F for 3 to 6 more minutes, depending on doneness. Place 2 tablespoons of the chipotle citrus butter on top during the last minute so it melts slightly.
8
Remove the beef steak and let it rest for 5 to 8 minutes. Toss the warm corn with the remaining scallions and remaining cilantro.
9
Serve the beef steak sliced or whole with an extra spoonful of chipotle citrus butter on top. Pair with the crushed cumin potatoes, including the roasted peeled garlic, and the charred corn with scallions.

Chef tips

For better browning, dry the surface of the meat very well before seasoning. If you want a lighter sauce, mix a tablespoon of the butter with the steak resting juices before serving.

Substitutions

You can use New York strip, picanha steaks, or top sirloin. Cilantro can be replaced with parsley, and lime with lemon. If you want less heat, use only half the chipotle.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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