Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 18.22 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 small avocado, peeled, sliced
- 1 bunch coriander, leaves picked
- 2 Lebanese cucumbers
- 1 red onion, sliced
- 2 corn cobs, husks removed
- 2teaspoons ground allspice (for marinade)
- 1teaspoons chilli flakes
- 1/2teaspoons ground cinnamon
- 1tablespoons honey, for marinade
- 2tablespoons red wine vinegar
- 1/2teaspoons freshly ground black pepper
- 2 scotch fillet steaks
- 2tablespoons extra virgin olive oil (plus 2 tbs for marinade)
Nutrition per serving
2220kJ
Protein
26.5grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
For the marinade, combine marinade ingredients and rub over the steaks. Set aside for 30 minutes. Combine onion, vinegar and a pinch of salt in a bowl. Set aside.
Step 2 of 4
Preheat a barbecue or chargrill pan over medium-high heat. Add corn and cook for 12 minutes, turning often, until slightly blackened and kernels are tender. Remove and set aside.
Step 3 of 4
Cook steaks for 2-3 minutes each side for medium. Remove and rest, lightly covered with foil, for 5 minutes. Meanwhile, slice kernels from corn cobs in large clumps. Using a vegetable peeler, shave cucumber into ribbons.
Step 4 of 4
Drain vinegar from onions and combine with oil and resting juices from the steaks to make a dressing. Slice beef and combine with corn, cucumber, onion, avocado, coriander leaves. Drizzle with dressing. Serve.
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