Chargrilled Bavette Steak with Sweet Potato Wedges, Sweetcorn Ribs & Chimichurri Rojo - Ainsley Harr

Chargrilled Bavette Steak with Sweet Potato Wedges, Sweetcorn Ribs & Chimichurri Rojo - Ainsley Harr

www.ainsley-harriott.com

Chargrilled Bavette Steak with Sweet Potato Wedges & Sweetcorn Ribs, served with Ainsley Harriott's Chimichurri Rojo. Perfect for World Cup flavors!

View full recipe on www.ainsley-harriott.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ainsley-harriott.com.

Share this recipe:

Ingredients

  • small bunch of flat-leaf parsley
  • 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
  • 2 tbsp red wine vinegar or sherry vinegar
  • 5 tbsp extra virgin olive oil, plus extra if needed
  • 3 cloves of garlic, roughly chopped
  • ½ tsp sweet smoked paprika, plus extra pinch
  • 1 small red chilli, deseeded and roughly chopped
  • ½ lime or lemon, for squeezing
  • 1 roasted/chargrilled red pepper from a jar, patted dry, finely chopped
  • sea salt
  • freshly ground black pepper
  • 750g bavette or flat-iron steak, trimmed
  • olive oil, for drizzling
  • 1 tbsp unsalted butter (optional)
  • flaky sea salt
  • 2-3 large, sweet potatoes, scrubbed and cut lengthways into wedges
  • 4 sweetcorn cobs
  • 3 tbsp butter, softened (or olive oil)
  • juice and zest of ½ lime
  • ¼- ½ tsp chilli powder (according to taste), plus extra pinch
  • mayo and salad leaves (optional)

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This