Ingredients
Method
1.In a large bowl, toss steak with oil, garlic powder and smoked paprika. Season, then set aside at room temperature for 30 minutes.
2.In a small food processor, pulse butter and jalapeños with salt until combined. Set aside.
3.Preheat a barbecue or char-grill pan on high. Brush corn cobs with extra oil, then barbecue for 10-12 minutes, turning, until tender and light grill marks appear. Transfer to a plate and season to taste, then cover with foil.
4.On the same barbecue, cook steaks for 2 minutes each side or until cooked to taste. Transfer to a plate and rest for 2 minutes, loosely covered with foil. Slice steaks and serve with corn cobs, jalapeño butter, lime wedges and salad.
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