AT A GLANCE
A barbecued T-bone is pretty hard to beat. These are marinated in the pickling liquid from a jar of chillies to impart a little tang. While the barbie is on, throw the corn on, too, for an extra-tasty result.
|01||Dry-roast cumin in a small saucepan until fragrant (10-15 seconds), then combine in a bowl with pickling liquid and garlic, and season to taste. Place steaks in a container large enough to hold them snugly in a single layer. Pour on pickling liquid mixture, turn steaks to coat, cover and set aside to marinate at room temperature for 45 minutes to 1 hour.|
|02||For corn, pickled chilli and avocado salad, heat a char-grill pan or barbecue to medium-high. Drizzle corn with oil, season to taste, then grill, turning occasionally, until charred and tender (10-15 minutes). When cool enough to handle, cut kernels from cobs and set aside. Combine extra-virgin olive oil, lime juice, vinegar and garlic in a bowl and season to taste. Just before serving, add corn, avocado, feta, coriander, onion and pickled chilli, season to taste and toss to combine.|
|03||Drain steak, pat dry with paper towels, drizzle with a little olive oil, season to taste and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium-rare). Set aside to rest for 10 minutes, then serve with corn, pickled chilli, corn and avocado salad.|
A RED BLEND OF MATARO, GRENACHE AND SHIRAZ. , suggested by MAX ALLEN