for 4 person

Barbecue (charcoal, gas, electric barbecue)

480 g	cooked corn cobs
1	garlic clove, cut in half
2 tbsp	olive oil
½ tsp	hot paprika
2	marinated beef ranger steaks (each approx. 400 g)

Dressing

1	organic lime, grated zest and the juice
2 tbsp	olive oil
3 tbsp	plain greek yoghurt
¼ tsp	hot paprika
¼ tsp	salt
½ bunch	basil, finely chopped
¼ bunch	chives, finely chopped

Salad

100 g	rocket
250 g	mini cucumbers, cut lengthwise into thin slices
80 g	pitted green olives (e.g. Fine Food Taggiasca olives)

How it's done

Barbecue (charcoal, gas, electric barbecue)

Rub the garlic into the corb cobs. Mix the oil and paprika, coat the corn cobs with the mixture. With the lid down, grill the corn over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the corn cobs from the grill, allow to cool slightly, remove the corn kernels from the cobs using a knife. With the lid down, grill the steaks over/on a very high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.

Dressing

Combine the lime zest, lime juice, oil, yoghurt, paprika and salt. Mix in the herbs.

Salad

Mix the rocket, cucumbers, olives and sweetcorn with half of the dressing, serve on a platter. Carve the meat across the grain, serve on top of the salad, drizzle with the reserved dressing.

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