| Prep 10 mins | Cook 15 mins | Serves 4 |
2 corn cobs, husks removed
1 red capsicum, seeded, quartered
1 small red onion, finely diced
60 g baby rocket leaves
½ cup coriander sprigs
4 scotch fillet steaks
1 tbsp harissa paste
2 tbsps brown sugar
¼ cup extra-virgin olive oil
1 tbsp red wine vinegar Pinch of cayenne pepper Chunky mild tomato salsa, to serve
1 Preheat a chargrill or barbeque on high. Cook corn and capsicum 2 to 3 mins, turning. Remove capsicum, dice and place in large bowl with onion.
2 Cook corn for further 3 to 4 mins. Cut kernels from cob and add to capsicum with rocket and coriander.
3 Rub steaks with combined harissa and sugar. Season. Spray steaks with olive oil and cook 2 to 3 mins each side until cooked to taste. Set aside, covered with foil, rest for 5 mins.
4 Meanwhile, in a jug, whisk oil, vinegar and cayenne. Toss through salad. Serve steak with salad and salsa.
Some quartered cherry tomatoes could be added to the salad. Use a ready-made vinaigrette or mayonnaise for convenience if preferred.