Ingredients:
- 4 Inishella Sirloin Steaks
- For the marinade - 2 garlic cloves (crushed), 2 tbsp oil, 2 tsp paprika, 2 tbsp brown sugar, 2 tsp salt, 1 tsp ground black pepper
- 100g SPAR Green Pesto
- 2 tbsp SPAR Extra Virgin Olive Oil, plus extra for drizzling
- 1 tbsp SPAR Balsamic Vinegar
- Salt and black pepper
- 600g mixed tomatoes, chopped
- 1⁄2 cucumber, chopped
- 100g SPAR Olives & Garlic
- 100g SPAR Feta Cheese, crumbled
- Small bunch of Fresh basil
- For the grilled corn - 2 garlic cloves (crushed), 60g butter melted, 2tsp honey, 1tsp cumin, 4 corn cobs and salt & black pepper
Method:
- 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.
- 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 allows.
- 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.
- Add the tomatoes, cucumber, and olives and toss to coat in the dressing. Transfer to a large platter.
- Scatter over the Feta and tear over the basil leaves. Drizzle with some extra olive oil and grind over some extra black pepper.
- To prepare the corn, combine the garlic, butter, honey and cumin. Brush a thick layer of the butter mixture onto each ear of corn.
- 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.
- 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.
- Slice the steak against the grain and serve with the tomato salad and the grilled corn.
