Lachy Strachan’s recipe for steak & corn with ancho lime compound butter

What better way to level up your steak & veggie game than to introduce a compound butter. Compound butters are so versatile & you can really mix & experiment with flavours. The beauty of this Ancho & Lime butter is that it works perfect on steak & also corn!

Instructions

1. Preheat BBQ with the lid closed on high for at least 10 minutes
2. Coat the steak, corn & asparagus in olive oil, salt & pepper
3. In a small bowl mix the softened butter, ancho chili powder & the zest of the lime together until fully combined, roll into a log and set in fridge until required.
4. Start by grilling the corn turning every few minutes with the lid closed, then add the steak cooking for about 3 minutes per side on high for medium rare or until cooked to your liking. For the last 3 minutes add the asparagus turning every minute or so until they have some nice grill lines.
5. Remove all from BBQ & let steak rest for around 3 minutes. Serve with a dollop of the compound butter over the steak and lightly brush some over the corn. Sprinkle some fresh parsley over the corn.
6. Enjoy!

Ingredients

• Scotch fillet steak
• Corn without husk
• Asparagus
• Olive oil
• Salt & pepper
• Parsley to serve

Compound Butter:

• 100g unsalted butter
• 1 teaspoon Ancho Chili Powder(sold at Heat & Grill)
• Zest of x1 lime