Ingredients

Serves: 2
Time: 15 minutes, plus ingredient prepping

• 2 thick-cut rib eye steaks
• 1 tbsp chipotle paste
• 2 corn on the cob
• 50g unsalted butter
• 1 bunch spring onions
• Large bunch basil, plus extra to serve
• 2 baby gem lettuce
• Juice of a lime
• Extra virgin olive oil
• Sea salt & freshly ground pepper

Method

1. Right, this is a fast one so get all your prep done first, get everything weighed out ready, get your pans on the hob, get your utensils ready - you know the drill….fail to prepare and prepare to fail
2. First, place a frying pan over a medium-high heat. Season the steaks with the chipotle paste, a glug of oil and some salt & pepper. Mix to coat the steaks then place into your hot pan and sear for about 3-4 minutes each side until charred and still nice and pink inside - an internal temperature of 52 will ensure lovely blushing meat. Remove from the pan and set aside to rest.
3. Now, remove the corn kernels from the cob. Place a separate frying pan over a medium heat and add the butter. When melted, toss in your corn and cook for 4-5 minutes, only moving occasionally, until charred.
4. Slice the spring onions and toss into the pan, along with the basil leaves, tearing them in as you go.
5. Toss everything together gently then remove from the heat.
6. To serve, cut the little gem into quarters and arrange on a platter. Drizzle over some olive oil and season with salt and pepper then squeeze over the juice of ½ a lime. Slice the steak, pouring any resting juices over the corn then spoon the warm corn over the little gem. Top with the sliced steak and garnish with a few extra basil leaves.