Balsamic steak with cheesy creamed corn
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Balsamic steak with cheesy creamed corn
A familiar side on southern American dinner tables, creamed corn is the perfect partner for roasted meats. While not traditional, the smoked cheese adds a lovely savoury kick to the natural sweetness
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
853Kcal
Fat
50gr
Saturates
24gr
Carbs
29gr
Sugars
21gr
Fibre
5gr
Protein
69gr
Salt
2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- 2 tsp tamari or soy sauce*
- 1 garlic clove, crushed
- 1 tsp chopped fresh rosemary
- 1 x 400g Taste the Difference British thick-cut steak (such as rump)
- Tenderstem broccoli, to serve
For the creamed corn
- 30g butter
- 1 onion, finely diced
- 5 sage leaves, finely chopped
- 1 x 340g tin sweetcorn, drained
- 75ml single cream
- 50g smoked cheddar, grated
Step by step
- Mix the olive oil, balsamic vinegar, mustard, honey, tamari or soy sauce, garlic and rosemary together in a bowl and season with salt and pepper. Put the steak into a sandwich bag and pour in the marinade. Leave to marinate for a minimum of 30 minutes at room temperature.
- For the creamed corn, melt the butter in a large saucepan and fry the onion for 6-8 minutes, until soft but not coloured. Add the sage, sweetcorn and 100ml water. Cover and simmer for 10 minutes.
- Add the cream and continue to simmer uncovered for 3-4 minutes, then stir through the smoked cheese and continue to cook for a further 2-3 minutes. Season well to taste and keep warm.
-
Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Heat an ovenproof frying pan over a medium-high heat. Sear the steak for 4 minutes, turning occasionally, then transfer to the oven for 6-8 minutes. Remove to a plate and let rest for 5 minutes then carve into chunky slices. Serve with the creamed corn and some steamed Tenderstem broccoli on the side, spooning over the pan juices.
*Use tamari, not soy, if required for gluten-free.
