The ingredients
• 1 rib eye beef steak or equivalent
• 3 sweet potatoes
• 4 cobs corn, packed vacuum
• 110 g / ½ cup Bordier Espelette Chilli Butter
• BBQ spice mix
• Some olive oil
• Parsley
• Fleur de sel
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Beef Steak, Sweet Potato Fries, and Corn on the Cob in Bordier Espelette Chilli Butter
Moyen
4 people
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Brush the beef with olive oil, the spice mix, and the salt. Set aside to marinate and rest. Mel 50 g / 1/4 cup Bordier Espelette Chilli Butter, and coat the corn on the cob with the melted butter. Slice the cobs into large pieces.
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Prepare the fries. Peel the sweet potatoes. Slice them into fries lengthwise. Cook in a deep fryer, paying careful attention to their brownness. Cook the steak and the corn on the cob on a high heat, turning the corn regularly to brown each side. Serve the meat with a nob of Bordier Espelette Chilli Butter, a pinch of fleur de sel, and some chopped parsley.
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