Grilled Steak with Corn and Cucumber Salad

 

Grilled steak with corn and cucumber salad

Serves: 4

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

Blue Triangle 4 beef sirloin steaks
Blue Triangle 420 g can corn kernels, drained
Blue Triangle 2 Lebanese cucumbers, sliced
Blue Triangle 1 avocado, peeled and cut into large pieces
Blue Triangle 3 tbsp roughly chopped coriander
Blue Triangle half a cos lettuce, washed and roughly chopped
Blue Triangle bottled salad dressing
Blue Triangle steamed or boiled potatoes to serve

Method

  1. Brush each steak lightly with oil. Season with salt and pepper. Remove the grill tray. Preheat the oven grill to high/maximum setting.
  2. Place the steaks on the cold grill tray, place tray under the hot grill. Cook steaks on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
  3. Remove steaks from grill tray, loosely cover with foil and rest steaks for 2 minutes before serving.
  4. Combine corn, cucumber, avocado, coriander and lettuce in a large bowl and toss with your favourite dressing or simply with lemon juice and olive oil. Serve the steak with the salad and potatoes on the side.

Tips

You can also barbecue the steaks for this recipe, use either the char-grill plate or flat-plate. The steaks can also be pan-fried.

Best beef cuts for grilling and char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Customers come back to the shop asking for it. I’m proud to be able to sell it.
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Stillwater 2 Bridge Rd, Launceston TAS

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Prince Alfred - 355 Bay St, Port Melbourne VIC

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L'Hotel Gitan,
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Stephen Pilkington

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Michael Kay
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