BY CHEF JOEL WOOTEN
5 heads of corn
150g unsalted butter
Remove the husks and hairs from the heads of the corn. Reserve one head for grilling. Using a knife, slice off all the kernels from the four heads. Place the kernels into a medium saucepan then add 2 litres of hot water. Bring to the boil then simmer until tender. Strain the corn from the pot, reserving the water. Purée corn and the butter in a food processor. If required, add a little of the reserved water until smooth and creamy. Season with sea salt and white pepper to taste. For best results, pass the purée through a sieve. Store covered until needed. Season the fifth corn head with sea salt and olive oil. Grill on the barbecue ensuring to turn until cooked through. Reserve.
2 x 250g hanger steak fillets
Extra virgin olive oil
Heat barbecue/grill. Season meat liberally with sea salt and olive oil and leave covered until it reaches room temperature. Barbecue over a medium heat until evenly charred and golden all over. Set aside to cool. To achieve maximum crust and caramelisation, sear steaks over high heat, cooking each side without turning for at least 2min. Continue to cook the steaks on each side for around 4min to medium rare. Rest steaks. Keep warm.
½ bunch continental parsley, picked and washed
½ bunch oregano, picked and washed
1 bunch coriander, picked and washed
250ml extra virgin olive oil
½ clove fresh garlic, minced
Zest of 1 small lemon
3g smoked paprika
25ml good quality red wine vinegar
Finely chop herbs and place in a medium mixing bowl. Add the extra virgin olive oil, garlic, zest of one lemon and the smoked paprika. Stir to combine. Slice the grilled corn kernels off the head then add to the herb mix. Add the red wine vinegar and season with sea salt and cracked pepper to taste.
Bring corn purée back to temperature. On the barbecue, reheat the steaks quickly then slice on a chopping board against the grain into 5 pieces each. Serve the steak on top of the corn purée and dress with herb dressing (chimichurri).