Recipe

Char-grilled steak with corn and rocket salad

Make the most of your barbecue while the sun shines with this tasty recipe. Harissa-spiced scotch fillet steaks are perfectly paired with sweet corn salad to create a quick and healthy summer meal

Feb 06, 2017 9:01pm
By Jennene Plummer
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.

Read this next

Ingredients

  • 2 corn cobs, husks removed
  • 1 red capsicum, seeded, quartered
  • 1 small red onion, diced
  • 60 gram baby rocket leaves
  • 1/2 cup coriander sprigs
  • 4 scotch fillet steaks
  • 1 tablespoon harissa paste
  • 2 tablespoon brown sugar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • pinch cayenne pepper
  • chunky mild tomato salsa to serve

Method

  • 1
    Preheat a char-grill or barbecue on high. Cook corn and capsicum for 2-3 minutes, turning. Remove capsicum, dice finely and place in a large bowl with onion.
  • 2
    Cook corn for a further 3-4 minutes. Cut kernels from cob, then add to capsicum with rocket and coriander.
  • 3
    Rub steaks with combined harissa and sugar. Season. Spray steaks with oil and cook for 2-3 minutes each side until cooked to taste. Set aside, covered with foil, for 5 minutes to rest.
  • 4
    In a jug, whisk olive oil, vinegar and cayenne. Toss through salad. Serve steak with salad and salsa.

Notes

  • Use a ready-made vinaigrette or mayonnaise for convenience.

The Latest from Food To Love