- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons orange zest, finely grated
- 4 Coles beef scotch fillet steaks
- 2 small cobs of corn, husks removed
- 12 cherry tomatoes
- 3 tablespoons Coles olive oil, divided
- 100g rocket
- 1/4 red onion, thinly sliced
- 2 teaspoons balsamic vinegar
Preheat a barbecue or grill pan to a medium-high heat.
Whisk all ingredients for the marinade in a small mixing bowl. Place the steaks in the bowl and marinate while preparing the salad.
Brush the corn and tomatoes with 2 tablespoons of the olive oil, season with salt and pepper and place on the grill.
Cook the tomatoes for 4-5 minutes or until their skins start to blister, then remove from the grill.
Cook the corn for 8-10 minutes or until golden brown on all sides. Remove from the grill to cool. Once the corn is cool enough to handle, use a large sharp knife to cut the kernels from the cob and reserve.
Remove the steaks from the bowl and shake off any excess marinade. Place the steaks onto the grill and cook undisturbed for 2 minutes.
Turn the steaks clockwise a quarter turn and cook a further 2 minutes (for a criss-cross pattern), then flip and repeat on the other side for medium rare.
Remove the steaks from the grill and rest, lightly covered with foil, for 4 minutes.
Toss the corn, tomatoes, rocket and onions in a large mixing bowl with the balsamic vinegar and remaining tablespoon of olive oil. Season to taste with salt and pepper and divide the salad among 4 serving plates.
Slice each steak into thin strips and place onto each plate along with the salad.
Drizzle any remaining juices over the steak and serve immediately.