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)
Steak Ingredients
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.
Avocado Ingredients
1 avocado.
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.
Method
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.