• 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

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 allows.
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.