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Grilled Steak with Cilantro-Lime Grass Fed Butter

& Crispy Corn Fritters

Cooking time

40 minutes


2 / 4


783 /serving

The Goodfood Test Kitchen always jumps at the chance to experiment with and promote local products. We’re particularly proud to be featuring an artisanal Canadian-made butter in this scrumptious gourmet spread. We get things off to a good start by searing juicy steaks, then we knock it out of the park with a savoury topping of our local butter studded with garlic, cilantro and lime. And for our next trick, incredibly simple to prepare and show-stoppingly delicious fresh corn and scallion fritters. Finishing off with a quick and refreshing chopped tomato salsa, this feast is proof positive that going local is worth all the hype.

We will send you:

  • 300g Beef medallions
  • 2 Garlic cloves
  • 1 Scallion
  • 2 Plum tomatoes
  • 1 Lime
  • 2 Ears of corn
  • 1 Bunch of cilantro
  • 18g All-purpose flour
  • 60g Grass fed butter

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper
2(4) Eggs
Total Fat
43 g
Saturated Fat
20 g
307 mg
Total Carb
49 g
12 g
60 g
7 g
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Mise en place
Mince the garlic. Place the cultured butter in a bowl and leave at room temperature to soften. Cut off and discard the root ends of the scallion; thinly slice the scallion, separating the white bottom and green top. Shuck the corn and cut the kernels off the cob. Zest and juice the lime. Small dice the tomatoes. Finely chop the cilantro leaves and stems. In a large bowl, crack 2 eggs (double for 4 portions); beat until smooth.
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Prepare the fritters
Add the corn kernels and white bottoms of the scallions to the bowl of beaten eggs. Sprinkle in the flour; season with S&P. Whisk until thoroughly combined. Cover and set aside to chill in the fridge while you prep the next steps.
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Make the compound butter
In a bowl, combine the softened butter, a pinch of garlic, ¼ of the cilantro, ½ of the lime zest and 1 tsp of the lime juice (double for 4 portions); season with S&P.
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Cook the steaks
In a large pan (nonstick, if possible), heat a drizzle of olive oil on medium-high. Pat the steaks dry with paper towel; season with S&P. Add the seasoned steaks to the pan and cook, 3 to 5 minutes per side, or until you reach your desired doneness. Transfer the cooked steaks to a cutting board and let rest for 5 minutes before thinly slicing against the grain. Wipe out the pan and reserve.
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Cook the fritters
While the steaks rest, heat a thin layer of oil in the reserved pan on medium-high. Working in batches, add generous spoonfuls of the corn batter into the pan and flatten with the back of the spoon. Cook, 3 to 4 minutes per side, until golden brown. Transfer to a paper towel-lined plate and immediately season with S&P.
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Finish & serve
In a bowl, combine the tomatoes, green tops of the scallions, remaining cilantro, remaining lime zest and juice, and remaining garlic (or as much as you’d like). Drizzle the salsa with olive oil; season with S&P and toss to combine. Divide the corn fritters and grilled steaks between your plates. Top the steak with a spoonful of the cilantro-lime butter. Spoon the tomato salsa over the fritters. Bon appétit!