Barbecued steak with grilled corn & tomato summer salad

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Prep:
Cook:
15 minutes
20 minutes
Difficulty: Easy
Serves: Serves 4
Ingredients
Salt and black pepper
4 corn cobs
1 tsp cumin
2 tsp honey
60g butter, melted
Small bunch of Fresh basil
100g SPAR Feta Cheese, crumbled
100g SPAR Olives & Garlic
1⁄2 cucumber, chopped
600g mixed tomatoes, chopped
100g SPAR Green Pesto
1 tsp ground black pepper
2 tsp salt
2 tbsp brown sugar
2 tsp paprika
2 garlic cloves, crushed
2 tbsp SPAR Extra Virgin Olive Oil, plus extra for drizzling
1 tbsp SPAR Balsamic Vinegar
2 garlic cloves, crushed

directions

  1. To tenderise the steaks, place them between two pieces of parchment paper on a board and bash a few times with a rolling pin to flatten.
  2. In a medium bowl, using a fork, mix all the marinade ingredients together. Add the steaks to the bowl and coat well. Set aside for 15 minutes or covered overnight in the fridge if time all
  3. To make the tomato salad, in a large bowl, combine the pesto, olive oil and balsamic vinegar and season with some salt and black pepper.
  4. Add the tomatoes, cucumber, and olives and toss to coat in the dressing. Transfer to a large platter.
  5. Scatter over the Feta and tear over the basil leaves. Drizzle with some extra olive oil and grind over some extra black pepper.
  6. To prepare the corn, combine the garlic, butter, honey and cumin. Brush a thick layer of the butter mixture onto each ear of corn.
  7. Season with salt and pepper and wrap each cob in tin foil. Place on the barbecue for 15-20 minutes, rotating the corn every five minutes. The corn is done when it feels soft when pricked with a toothpick.
  8. While the corn is cooking, pat the steaks dry. In a very hot pan or on the barbecue, cook the steaks for three minutes per side, remove from the pan to a board, cover loosely with tin foil and rest for five minutes. When rested, you are ready to plate up.
  9. Slice the steak against the grain and serve with the tomato salad and the grilled corn.