Name: Warm beef salad with char-grilled corn and chimichurri
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup dried black-eyed peas; 3 corn cobs, husks and silks removed; 4 tbsp extra virgin olive oil; 3 x 200g sirloin steaks, trimmed; 2 tsp ground cumin; 2 tsp smoked paprika; 1 red onion, halved, thinly sliced; 250 g heirloom tomatoes, halved; 1 avocado, coarsely chopped; 2 long red chillies, thinly sliced; 1/2 cup coriander leaves; 2 tbsp lime juice; Chimichurri; 2 cloves garlic, crushed; 1 cup coarsely chopped flat-leaf parsley leaves; 1/2 cup coarsely chopped coriander leaves; 1 tsp ground cumin; 1 small red chilli, finely chopped; 1/2 cup extra virgin olive oil; 3 tsp lime juice

Warm beef salad with char-grilled corn and chimichurri

Tender, delicious and full of colour, this warm beef salad is a fantastic option for a summer barbecue dinner. Char-grilled corn and a generous drizzle of homemade chimichurri really round out the dish!

warm beef salad with black-eyed peas, corn and chimichurri

Serves 4

Prep

45M

Ingredients

1 cup dried black-eyed peas

3 corn cobs, husks and silks removed

4 tbsp extra virgin olive oil

3 x 200g sirloin steaks, trimmed

2 tsp ground cumin

2 tsp smoked paprika

1 red onion, halved, thinly sliced

250 g heirloom tomatoes, halved

1 avocado, coarsely chopped

2 long red chillies, thinly sliced

1/2 cup coriander leaves

2 tbsp lime juice

Chimichurri

2 cloves garlic, crushed

1 cup coarsely chopped flat-leaf parsley leaves

1/2 cup coarsely chopped coriander leaves

1 tsp ground cumin

1 small red chilli, finely chopped

1/2 cup extra virgin olive oil

3 tsp lime juice

Method

1.Place peas in a bowl of cold water; stand overnight.

2.Drain peas; cook in a saucepan of boiling water for 15 minutes or until tender; drain. Rinse under cold water; drain well.

3.Meanwhile, brush corn with a little of the oil; season. Cook corn on a barbecue over medium heat, turning occasionally, for 15 minutes or until charred and tender. Cool for 10 minutes, then cut kernels from the cobs.

4.To make the chimichurri, blend or process garlic, herbs, cumin, chilli and 1 Tbsp of the oil until roughly chopped. With motor operating, add remaining oil in a thin, steady stream until smooth. Stir in juice. Season to taste.

5.Brush steaks with a little of the oil, sprinkle with cumin and paprika; season. Cook on a barbecue over medium-high heat for 3 minutes each side, depending on thickness, for medium rare, or until cooked as desired. Remove; cover with foil, rest for 5 minutes.

6.Place peas and corn in a bowl with onion, tomatoes, avocado, chilli, coriander, juice, remaining oil and a third of the chimichurri; season. Toss gently to combine.

7.Serve salad topped with sliced steak and drizzled with remaining chimichurri.