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

  1. Light your barbecue and set for two heats with your hot coals all on one side.
  2. 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.
  3. 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.
  4. To make harissa mayo combine the two ingredients in a small bowl.
  5. To make the coconut sauce, combine the coconut milk with the coriander, lime and seasoning.
  6. Allow the steak to rest for about 5-10 minutes.
  7. To carve the steak, remove the bone and slice thinly against the grain.
  8. 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

  1. 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.
  2. Arrange on the hot side of the grill for about 15-20 minutes in total, turning until all sides are charred.
  3. Grill until cooked.
  4. To serve, arrange in a bowl, drizzle with coconut and coriander sauce, then sprinkle with the parmesan and chives.