Steak with jalapeno butter

clock 10 minutes + 15 minutes bowl Serves 4


  • 4 beef steaks
  • 1 Tbsp olive oil, plus 1 Tbsp extra
  • 1 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 100g butter, softened
  • 2 jalapeño chillies, seeded, coarsely chopped
  • Salt, to season
  • Pepper, to season
  • 4 corn cobs, husk and silks removed
  • Lime wedges, to serve
  • Salad, to serve
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  • 1. In a large bowl, toss steak with oil, garlic powder and smoked paprika. Season, then set aside at room temperature for 30 minutes.

  • 2. In a small food processor, pulse butter and jalapeños with salt until combined. Set aside.

  • 3. Preheat a barbecue or grill pan on high. Brush corn cobs with extra oil, then barbecue or grill for 10-12 minutes, turning, until tender. Transfer to a plate and season to taste, then cover with foil.

  • 4. On the same barbecue, cook steaks for 2 minutes each side or until cooked to taste. Transfer to a plate and rest for 2 minutes, loosely covered with foil. Serve steaks with corn cobs, jalapeño butter, lime wedges and salad.

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