Up your steak side game with this recipe from Smith & Wollensky
Serving steakhouse-standard sides at home doesn't have to be a big task. This simple starter/side from London's newest meaty arrival Smith & Wollensky is a classic, simple dish that'll impress
Serves 6
Preparation time 20 mins
Cooking time 20 mins
Ingredients
The chilli butter:
- Ancho chillis, stemmed, seeded, deveined
- 2 tbsp roasted garlic puree (about 1 garlic bulb, roasted and mashed)
- 1lb European-style butter, unsalted, softened
- 2 tbsp fresh coriander, chopped
- ¼ cup green onion, chopped
- 2 limes, fresh, zested
- ½ tbsp lime juice, fresh
- 1 tbsp kosher salt
The corn mix:
- 1 small red bell pepper, roasted, diced small
- 1 qt roasted corn kernels cut off the cob or oven-roasted
- ½ cup green onions, chopped
- ½ cup red onion, diced small
- 2 tbsp fresh coriander, chopped
- ½ tbsp garlic, chopped
- 1 tbsp olive oil
- ¾ tsp kosher salt
- ⅛ tsp black pepper, ground
- ½ cup heavy cream
- 4 oz. manchego cheese, shaved
- 1 tsp. green onion, chopped
Method
The chilli butter:
- Bring a small saucepan of water to the boil; add dried chiles and simmer over low heat until softened. Drain water and discard.
- Combine the softened ancho chillis and garlic in food processor bowl fitted with a steel blade and puree until smooth. Add the butter, coriander, green onions, lime zest, lime juice and kosher salt and pulse until mixture is completely blended.
- Transfer the ancho chilli butter to plastic wrap; form into a log shape and chill.
The corn mix:
- Combine roasted red pepper, corn, green onion, red onion, coriander, garlic, olive oil, salt and pepper in large saucepan and toss to blend.
- Add the heavy cream and shaved manchego cheese; simmer over low heat until cream is reduced by half.
- Add 8 tablespoons ancho chilli butter and stir until blended. Garnish with 1 tsp chopped green onions and serve.
By Matt King, executive chef, Smith & Wollensky; smithandwollensky.co.uk
