Ingredients

Method

• 600–700 g free-range matured sirloin steak
• olive oil
• fresh coriander, for garnishing
• For the marinade, mix together
• 4 spring onions, finely chopped
• ¾ cup orange juice
• 1 T white balsamic vinegar
• sea salt and freshly ground black pepper, to taste
• For the coriander sauce, blend together
• 30 g coriander leaves, rinsed
• 4 spring onions, chopped
• 1 green chilli, chopped
• salt to taste
• For the corn
• 6-8 cobs sweet corn
• 2-3 T olive oil
• sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180ºC.
Marinate the steak for 1 to 2 hours. Pour off and reserve the marinade. Pat the steak dry then smear with the olive oil. Sear in a hot, ovenproof pan, until well browned.
Pour over the reserved marinade then roast for 5 to 10 minutes, depending on the thickness of the steak. Remove from the oven and turn to coat the underside.
Cover with tinfoil and leave to rest for 5 minutes. Slice and serve moistened with the strained pan juices and garnished with fresh coriander, with the corn and coriander sauce on the side.
To prepare the corn: Remove the husks and silks from each cob. Using a sharp knife, carefully slice the kernels off the cobs. In a large pan, heat the olive oil then sauté the corn for 5 minutes, stirring now and again, or until just starting to catch. Season to taste.
Per serving: 1809.4 kJ, 32.6 g protein, 21.5 g fat, 23 g carbs

TASTE’s take:
Conjure up the flavours of Latin America: the good beef, the freshness of citrus, the spike of chilli and the strong flavour of coriander, all off - set by the sweetness of the slightly charred corn.