Spicy Beef Entrecôte Steak with Corn on the Cob

Total time: 1hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 629 Kcal


  • 3 tbsp. peanut oil
  • 1 tsp. granulated garlic
  • 2 tsp. ground cumin
  • 1 tsp. dried crushed chilli pepper
  • 2 tsp. dried oregano
  • 4 beef entrecôte (each approx. 250 g and 1.5 cm thick)
  • 0.25 tsp. salt
  • 2 cucumber, coarsely grated
  • 3 tbsp. herbal wine vinegar
  • a little pepper
  • 0.25 tsp. sugar
  • 1 shallot, finely chopped
  • 4 piece corn on the cob
  • saltwater, boiling
  • 30 g butter, soft
  • 3 tbsp. Dessert Extrafin
  • a little dried crushed chilli pepper
  • a little sea salt

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  • To make the marinade, mix together the oil with the remaining ingredients and the peppers. Coat the meat with the mixture, cover and leave to marinate in the fridge for about an hour. Remove the marinade shortly before grilling.
  • Salt the cucumbers and marinate for approx. 15 mins. Drain the cucumbers well, tip into a bowl. Stir in the remaining ingredients with a little pepper, cover and refrigerate until ready to serve.
  • Pull the leaves of the corncobs upwards and remove the fibres. Cook the corncobs in boiling salted water for approx. 20 mins., drain and pat dry. Salt the butter.
  • Gas/charcoal grill: grill the corncobs all round over/on a medium heat for approx. 5 mins., coating with a little salted butter occasionally. Add the meat and grill over a medium heat for about 4 mins. on each side. Salt the meat.
  • Arrange the cucumber salad on plates, add a little Dessert Extrafin and scatter over a few chili peppers. Add the sweetcorn and sprinkle with a dash of Fleur de Sel. Arrange the meat alongside.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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