In Grill Seeker, Nico takes a Dublin favourite, chipper chips, and gives them a Grill Seeker makeover. He adds a Mexican twist and serves the chips with juicy rib-eye steak, showing us how to perfectly cook this on the barbecue. On the side, he adds his fun corn ribs.
Ingredients
Serves 2
- 1 bag chipper chips
- 1 x 450g piece côte de boeuf
- Olive oil
- Sea salt & freshly ground black pepper
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red chilli, sliced
- 3 spring onions, sliced
- 1 tablespoon chilli flakes
- Finely grated parmesan, to serve
For the harissa mayo:
- 3 tbsp mayonnaise
- 1 tbsp harissa
- For the coriander and coconut sauce:
- 100ml Coconut milk
- Small handful coriander, roughly chopped
- Zest and juice 1 lime
Corn ribs
For the corn:
- 2 ears sweetcorn
- 3 tbsp olive oil
- Salt & pepper
- 1 tsp cayenne pepper
- Pinch cumin seeds
- For the coriander and coconut sauce:
- 100ml Coconut milk
- Small handful coriander, roughly chopped
- Zest and juice 1 lime
To serve:
- 25g parmesan, finely grated
- Small handful chives, finely chopped
Method
- Light your barbecue and set for two heats with your hot coals all on one side.
- Liberally season the steak with salt and pepper and coat in the olive oil. Arrange on the barbeque over the hot coals for 4 minutes each side, move to the cooler side to cook for another 10 minutes.
- Heat a large cast iron pan on the hot side of the grill and add some olive oil. Add the peppers, chilli, onions and chilli flakes to this, cook for about 10-15 minutes until the vegetables have softened.
- To make harissa mayo combine the two ingredients in a small bowl.
- To make the coconut sauce, combine the coconut milk with the coriander, lime and seasoning.
- Allow the steak to rest for about 5-10 minutes.
- To carve the steak, remove the bone and slice thinly against the grain.
- To serve, arrange the chips on the plate, top with the peppers, steak slices, harissa mayo, coriander coconut sauce and a generous amount of grated parmesan.
Corn ribs
- Husk the corn, cut in half horizontally, then cut each half into quarters lengthwise to give you 8 corn batons. Make sure to keep the middle intact. Toss these in a large bowl with the olive oil, salt, pepper, cayenne and cumin seeds.
- Arrange on the hot side of the grill for about 15-20 minutes in total, turning until all sides are charred.
- Grill until cooked.
- To serve, arrange in a bowl, drizzle with coconut and coriander sauce, then sprinkle with the parmesan and chives.
