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T-bones with pickled chilli, corn and avocado

Emma Knowles recipe for T-bones with pickled chilli, corn and avocado.
T-bones with pickled chilli, corn and avocado

T-bones with pickled chilli, corn and avocado

Ben Dearnley
4
20M
25M
45M

A barbecued T-bone is pretty hard to beat. These are marinated in the pickling liquid from a jar of chillies to impart a little tang. While the barbie is on, throw the corn on, too, for an extra-tasty result.

Ingredients

Corn, pickled chilli and avocado salad

Method

Main

1.Dry-roast cumin in a small saucepan until fragrant (10-15 seconds), then combine in a bowl with pickling liquid and garlic, and season to taste. Place steaks in a container large enough to hold them snugly in a single layer. Pour on pickling liquid mixture, turn steaks to coat, cover and set aside to marinate at room temperature for 45 minutes to 1 hour.
2.For corn, pickled chilli and avocado salad, heat a char-grill pan or barbecue to medium-high. Drizzle corn with oil, season to taste, then grill, turning occasionally, until charred and tender (10-15 minutes). When cool enough to handle, cut kernels from cobs and set aside. Combine extra-virgin olive oil, lime juice, vinegar and garlic in a bowl and season to taste. Just before serving, add corn, avocado, feta, coriander, onion and pickled chilli, season to taste and toss to combine.
3.Drain steak, pat dry with paper towels, drizzle with a little olive oil, season to taste and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium-rare). Set aside to rest for 10 minutes, then serve with corn, pickled chilli, corn and avocado salad.

Drink Suggestion: A red blend of mataro, grenache and shiraz. Drink suggestion by Max Allen

Notes

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