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0:10 Prep
0:20 Cook
4 Servings

Ingredients

  • 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

Method

1

Preheat a barbecue or grill pan to a medium-high heat.

2

Whisk all ingredients for the marinade in a small mixing bowl. Place the steaks in the bowl and marinate while preparing the salad.

3

Brush the corn and tomatoes with 2 tablespoons of the olive oil, season with salt and pepper and place on the grill.

4

Cook the tomatoes for 4-5 minutes or until their skins start to blister, then remove from the grill.

5

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.

6

Remove the steaks from the bowl and shake off any excess marinade. Place the steaks onto the grill and cook undisturbed for 2 minutes.

7

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.

8

Remove the steaks from the grill and rest, lightly covered with foil, for 4 minutes.

9

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.

10

Slice each steak into thin strips and place onto each plate along with the salad.

11

Drizzle any remaining juices over the steak and serve immediately.

Source: taste.com.au

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