- 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
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
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.