Steak with Chimichurri Sweet Corn Salsa
- Yield: 4 servings
- 1/4 red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chili, deseeded and finely chopped
- 2tablespoons red wine vinegar
- 4teaspoons olive oil
- 1/4teaspoon hot chili powder
- Sea salt and freshly ground black pepper
- 1 sweetcorn cob
- 1tablespoon finely chopped parsley
- 1/2teaspoon dried oregano
- 1 ripe avocado
- 125grams cherry tomatoes, quartered
- First, make the chimichurri salsa. Put the onion, garlic, chili and vinegar in a bowl and set aside.
- Meanwhile, heat a griddle or frying pan until hot. Mix 1 teaspoon of the olive oil with the chili powder and some seasoning. Rub the sweetcorn cob all over with the spiced oil. When hot, add the corn to the griddle pan and cook for 10–15 minutes, turning every couple of minutes until lightly charred and cooked through. Transfer to a board and leave to cool for a few minutes.
- Return the pan to the heat. Brush each steak all over with ½ teaspoon of oil and season. When hot, add the steaks and fry over a high heat for 3 minutes, turn over and cook for a further 2–3 minutes. This should be medium rare, but will depend on the thickness of your steaks. Cook for longer if you prefer them less pink. Transfer to a warm plate and set aside to rest for a few minutes. You may need to cook the steak in batches depending on the size of your pan.
- Add the parsley, oregano, and remaining oil into the bowl with the salsa. On a clean board, firmly hold the cooled sweetcorn cob on its end and use a sharp knife to cut away the charred kernels. Add these to the salsa, along with the diced avocado flesh and cherry tomatoes. Toss together and season to taste.
- Serve the steaks with the chimichurri salsa.
Recipe reprinted with permission from The Goodness of Avocado: 40 Delicious Health-Boosting Recipes © 2016 by Lucy Jessop, Kyle Books