Steak with a Herby Butter and Braaied Amasi Mayo Spiced Sweetcorn
Servings 2
Difficulty Beginner
Total Time 2 hours 20 minutes COOK MODE
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INGREDIENTS
Steaks:
- 2 T-bone Steaks
- 3 Tbsp Hinds Spices The Braai spice
- ¼ cup soy sauce
- ¼ cup canola oil
Herby Butter:
- 1 tsp garlic, minced
- 2 tsp Hinds Spices Mixed Herbs
- 2 Tbsp Hinds Spices Parsley
- 1 tsp ground cumin
- ½ cup salted butter, at room temperature
Amasi Mayo Spiced Sweetcorn:
- 6 -8 corn on the cob
- ½ cup Amasi
- ½ cup mayo
- 100g parmesan, grated
- 4 limes, halved
For The Sweetcorn Spice Rub:
- 1 Tbsp Hinds Spices The Braai Spice
- 1 Tbsp Hinds Spices Aromatic Garlic and Herb
- 1 Tbsp chilli flakes
METHOD
Steaks:
- Combine spices in a bowl with soy sauce and oil.
- Marinate the steak in the mixture for at least an hour. Let it rest for 20 minutes before grilling.
- Grill the steaks on hot coals for 10 minutes on each side for medium and when the steaks are done to your liking, take them off the grill and let them rest for about 10 minutes.
- Serve with the herby butter.
Herby Butter:
- Combine all ingredients with the butter and combine well.
- Lay cling wrap on a counter. Spoon the butter into a rough log onto the long edge of the cling wrap. Carefully roll the cling wrap around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
- Tie a quick knot at the ends of the cling wrap and store it in the fridge. When ready to serve, cut into 2cm slices and serve on the steak.
Amasi Mayo Spiced Sweetcorn:
- Bring a large saucepan filled with water to the boil and add the corn to cook till tender.
- Grill the cooked corn over hot coals till just charred.
- Squeeze some lime juice then using a butter knife, generously spread the mayonnaise all over the corn.
- Sprinkle the spice rub and finish with the parmesan.
