Steak with Corn on the Cob, Grilled Tomato and Oven Roasted Potatoes
Steak with corn on the cob, grilled tomato and oven roasted potatoes is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 corn cobs
- Salt
- 4 medium potatoes
- 250 g crème fraîche
- 2 tbsp freshly chopped dill
- pepper (ground)
- 4 tomatoes
- 1 tsp freshly chopped thyme
- 4 T‑Bone steaks
- 4 tbsp butter
- 2 tbsp plant oil
- 40 g herb butter
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Wash, dry and tightly wrap the potatoes in foil. Roast in the oven for about 40 minutes.
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3.
Trim the corn and boil in salted water for 20 minutes.
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4.
Whisk the crème fraîche with dill, salt and pepper.
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5.
Wash the tomatoes, cut crosswise, sprinkle with thyme and grill under the oven broiler for about 5 minutes.
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6.
Rinse the steaks, pat dry, season with salt and ground pepper. Heat 2 tbsp butter and plant oil in a pan and sear each steak on both sides for 3–5 minutes (to preference). Remove and serve on preheated plates topped with herb butter.
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7.
Unwrap the potatoes, cut them in half lengthwise and place a dollop of crème fraîche in the center of each. Drain the corn, season with salt, brush with remaining butter and plate alongside the tomato and steak.
