Make Tom Hunt's corn on the cob with bavette steak and chimichurri

Name: Make Tom Hunt's corn on the cob with bavette steak and chimichurri
Prep time: 8 min
Total time: 23 min
Yield: Serves 4
Ingredients: The corn4 cobs sweet cornThe steak800g strip of bavette steakThe chimichurri40g parsley, finely chopped with stalks2 tsp dried or chopped fresh oregano2 cloves garlic, crushedPinch dried chilli flakes8 tbsp extra-virgin olive oil3 tbsp red wine vinegarSalt and pepper

Corn is as seasonal as it gets in late summer. Try this great, simple recipe for corn on the cob, with the addition of bavette steak, from our columnist Tom Hunt

Published: Tuesday 13th September 2016

Beef

Serves 4

Preparation time 8 mins

Cooking time 15 mins

"Some people BBQ corn from raw in the husk but I find it just stays a bit too chewy," says eco-chef and Foodism columnist Tom Hunt. "Parboiling it gives you the best of both worlds with succulent juicy kernels and good BBQ taste. Always use lumpwood charcoal, as it is cleaner for cooking, giving a much better flavour."

Check out the recipe below.

Ingredients

The corn

4 cobs sweet corn

The steak

800g strip of bavette steak

The chimichurri

40g parsley, finely chopped with stalks
2 tsp dried or chopped fresh oregano
2 cloves garlic, crushed
Pinch dried chilli flakes
8 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
Salt and pepper

Method