4 to 6
Easy
30 minutes
15 minutes
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.
