The West Australian

Chargrille­d steak with corn & rocket salad

You could use a ready-made vinaigrett­e or mayonnaise, if preferred

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Serves 4

› 2 corn cobs, husk removed

› 1 red capsicum, seeded, quartered

› 1 red onion, finely diced

› 60g baby rocket leaves

› 1⁄2 cup coriander sprigs

› 1 tbsp harissa paste

› 2 tbsp brown sugar

› 4 scotch fillet steaks

› 1⁄4 cup extra virgin olive oil

› 1 tbsp red wine vinegar

› pinch cayenne pepper

› mild tomato salsa, to serve

Preheat a chargrill plate or barbecue on high. Cook corn and capsicum for 2-3 minutes, turning to cook all sides. Remove capsicum, dice and place in a large bowl with onion. Cook corn for a further 3-4 minutes. Cut kernels from cob and add to capsicum in bowl along with rocket and coriander. Rub combined harissa and brown sugar over steaks and season. Spray grill plate with olive oil. Cook steaks for 2-3 minutes each side or until cooked to your liking. Set aside, loosely covered with foil for 5 minutes. Meanwhile, in a jug, whisk the olive oil, vinegar and cayenne together. Toss vinaigrett­e through salad. Serve steak with salad and salsa.

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