Name: Picanha rump steak ciabatta with chimichurri and spicy corn
Total time: 1800 s
Yield: 4
Ingredients: 1 pack picanha steak kebab; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 3 tablespoon butter; 1 tablespoon fajita seasoning; 4 sweet corn on the cob; 30 gram coriander; 50 gram feta cheese; 2 tablespoon mayonnaise; 4 ciabatta roll; 50 gram rocket

Step 1

Remove the steaks (1 pack) from the fridge an hour before you intend to serve them. If using a charcoal barbecue, preheat the grill.

Step 2

To prepare the corn on the cob, melt the butter (45 g) in a pan or microwave, then stir in the fajita seasoning (7 g) . Coat each corn on the cob (4) in the spiced butter, then grill until tender. Top with the coriander (30 g) and feta (50 g) .

Step 3

Pat the steaks dry with kitchen paper. Mix the paprika (1 g) , cumin (as needed) and coriander (as needed) with 2 tbsp olive oil and season with salt and pepper. Rub the spicy oil on both sides of each steak to coat. Cook both steaks on the barbecue on each side, until lightly charred and cooked to your liking. Set aside.

Step 4

Drizzle the ciabatta (4) halves with oil and toast on the grill until golden. Slice the steak on the diagonal into strips.

Step 5

Spread some mayonnaise (30 g) onto the base of each ciabatta, then layer on the steak, the rocket (50 g) and a generous drizzle of the chimichurri from the steak pack, then the other ciabatta halves. Serve the sandwiches along with the spicy corn.

Picanha rump steak ciabatta with chimichurri and spicy corn

RECIPE

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For the corn

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