Pangrilled corn with sliced seared steak and fresh coriander sauce

Pangrilled corn with sliced seared steak and fresh coriander sauce

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 30 minutes
  • 15 minutes
  • Hartenberg Merlot 2006


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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