Steak and charred sweetcorn salad with smoked paprika and coriander butter

Bright, sunny days are perfect for enjoying a steak and salad meal. Make your own flavoured butter for that extra touch of indulgence

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the smoked paprika and coriander butter

  • 150g/5½oz unsalted butter, room temperature
  • ½ tsp smoked paprika
  • 2 tbsp chopped fresh coriander
  • salt and freshly ground black pepper

For the charred sweetcorn salad

  • 2 corn on the cobs, kernels removed
  • 3 spring onions, chopped
  • 1 Ancho chilli, rehydrated and chopped
  • 50ml/2fl oz sherry vinegar
  • 2 tbsp olive oil
  • 50g/1¾oz baby spinach

For the steak

  • 2 tbsp olive oil
  • 2 fillet steaks (250g/90oz each)


  1. To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside.

  2. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside.

  3. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak.

  4. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter.

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