Updated: Dec 28, 2021
Prep Time 5 minutes - Total Time 25 minutes - Serves 2
Silky avocado, steak with attitude and corn, come on how good does this look and sound!
And I tell you what, throw in a couple of fried eggs and you would have the world's best breakfast.
(You will also find this recipe on page 40 of my book Richard’s Family Favourites click here)
2 ribeye steak.
1 tsp of ground cumin.
1 tsp of smoked paprika.
½ tsp of cayenne pepper.
4 tbsps of olive oil.
2 corn cobs.
1 garlic clove.
1 lime, juice only.
1 small handful of fresh coriander.
4 jalapeño from a jar or as many as you like.
1 tbsp of the jalapeno brine.
Place all the avocado ingredients into a food blender along with a drizzle of olive and season. Whizz till smooth, if need be add a little water to help it come together. Once done place to one side.
Cook the corn in boiling water for 10 minutes then drain.
In a bowl add the cumin, paprika, cayenne, olive oil, season and mix. Add the steaks and coat well.
Preheat a frying pan over a high heat for a few minutes so it gets really hot. Add the steaks and cook to your liking, I like mine rare so I only give it a couple of minutes on each side. Remember to allow the steaks to rest for a few minutes.
While the steaks are resting, it’s time to finish off the corn. What you want to do is get a good char on it. You can do this a few ways, place the cooked corn directly onto the gas ring over a high heat, stick it under a hot grill or use a blowtorch. Once you have done that take a knife and carefully remove the corn from the cob.
Spread the avocado on a plate, slice the steaks and place on top, add the corn and finish off with a drizzle of extra-virgin olive oil, a squeeze of lime and a sprinkling of flaky salt.