Striploin Steak with Parmesan Potatoes, Corn on Cob with Chipotle and Lime Butter

Ingredients

• 250g x 4 SuperValu Fresh Irish Striploin Steaks

For the Corn on the Cob

• 2 SuperValu corn on the cobs
• 50g SuperValu butter
• Salt and pepper

For the Parmesan Potatoes

• 1kg SuperValu rooster potatoes
• SuperValu olive oil
• 1 SuperValu bulb garlic
• 80g Signature Tastes parmesan, finely grated

Chipotle and Lime Butter

• 150g SuperValu Irish country butter
• 2 SuperValu cloves of garlic
• 1 SuperValu shallot, finely chopped
• ½ SuperValu lemon, juice and zest
• 2 tbsp Signature Tastes harissa sauce
• 1 tsp salt and pepper

Method

1. Before cooking the steak, leave it out of the fridge for 30 minutes to allow the meat to come to room temperature.
2. Peel the potatoes, cut into chunky cubes, and place in a pot of cold water. Bring to the boil. Once boiling, cook for 4 minutes, then remove from the stove and allow to cool slightly.
3. Place the potatoes in a bowl with the olive oil and garlic cloves, then season with salt and pepper.
4. Transfer to a tray and place into a preheated oven at 200°C. Roast for 30 minutes, then open the oven door and sprinkle the potatoes with parmesan.
5. Choose a medium-sized heavy-based frying pan and preheat on the hob until smoking hot. Oil and season the steaks, then place them in the pan. Cook for 3 minutes on each side.
6. Remove the steaks from the heat and place on a warmed plate to rest for 4 minutes.
7. Place a small saucepan on a medium heat and add the butter to melt. Sauté the garlic and shallot for 2 minutes, then remove the pan from the heat.
8. Whisk in the lemon juice, zest, and harissa sauce.
9. Season with salt and pepper.

For the Corn on the Cob

1. Remove the husks and cut each cob into four pieces.
2. Place in cold salted water, bring to a simmer, and cook for 5 minutes.
3. Strain, add butter, and season with salt and pepper.