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.
- 2 tsp ground cumin
- 100 ml pickling liquid from jarred pickled chillies
- 2 garlic cloves, finely chopped
- 4 T-bone steaks (about 300gm each)
Corn, pickled chilli and avocado salad
- 2 corn cobs, husks and silks removed
- For drizzling: olive oil
- 60 ml (¼ cup) extra-virgin olive oil
- Juice of 1½ limes, or to taste
- 1 tbsp sherry vinegar
- ½ garlic clove, finely chopped
- 2 ripe avocados, halved and cut into wedges
- 80 gm feta, coarsely crumbled
- 1 cup (loosely packed) coriander
- ¼ Spanish onion, thinly sliced
- 3 pickled chillies, thinly sliced
- 1Dry-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.
- 2For 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.
- 3Drain 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