This is a meal and a half, perfect for dinner at the end of an active weekend day. Let the crisp potato pancakes soak up some of the zesty chilli and ginger liquid from the steaks.
1.Combine chilli, ginger, garlic and oil in large bowl; add steaks, turn to coat in mixture.
2.Cook steaks on heated oiled grill plate (or grill or barbecue). Cover; stand for 5 minutes.
3.Meanwhile, cook corn, turning occasionally, on heated flat plate until tender.
4.To make potato pancakes, squeeze excess moisture from potato; divide into four portions. Heat half the butter on flat plate; cook potato portions, flattening with spatula, until browned both sides.
5.Spread corn with remaining butter; serve with steaks and potato pancakes.
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