Charred Steaks with Cacio e Pepe Corn on the Cob
& Roasted Red Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
If you follow as many foodie accounts on social media as we do, you will have likely noticed the cacio e pepe craze that has caught on as of late. Tonight, you’ll get your chance to give this classic Roman sauce a whirl, but with a twist: you’ll be serving it over corn on the cob rather than pasta. The super-simple mixture of Grana Padano, black pepper and butter pairs wonderfully against the chargrilled corn. While you’re at it, why not throw another spoonful of the cacio e pepe butter over your steak and potatoes too? We’re not ones to judge.
We will send you:
- 300g Top sirloin beef steaks
- 450g Potatoes
- 60g Baby lettuce
- 1 Bunch of parsley
- 2 Ears of corn
- 15ml White wine vinegar
- 25g Grana Padano
- 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Egg, Milk, Mustard, Sulphites
You will need:
Large grill pan
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
50 g
Saturated Fat
18 g
Sodium
710 mg
Total Carb
54 g
Sugars
9 g
Protein
45 g
Fibre
7 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat your BBQ on high, making sure to oil it first. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Cook the steak
While the potatoes cook, pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the BBQ (or to a large grill pan on medium-high, drizzling with oil first) and cook, 3 to 5 minutes per side or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board, leaving any browned bits (or fond) in the pan (if using). Let rest for 5 minutes before thinly slicing against the grain.
Mise en place
While the steak cooks, place 2 tbsp butter (double for 4 portions) in a bowl to soften. Shuck the corn; drizzle with oil and season with S&P. Finely chop the parsley leaves and stems.
Char the corn
Add the corn to the BBQ (or to the reserved pan of fond on medium-high, drizzling with oil first); cook, rotating occasionally, 7 to 9 minutes, until the kernels are softened and beginning to brown.
Make the cacio e pepe butter
While the corn cooks, to the bowl of softened butter, add the Grana Padano, ½ the parsley and 1 tsp black pepper (double for 4 portions); season with salt.
Finish & serve
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add the lettuce and remaining parsley; toss to combine thoroughly. Divide the potatoes, steaks and charred corn between your plates. Spread ½ the cacio e pepe butter over the charred corn and top the steak with the remaining butter. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
