Ingredients
Scale
- 12 oz (about 340g) flank steak or sirloin steak
- 2 ears fresh corn, husked
- 1 large ripe avocado, peeled, pitted, and sliced
- 1 cup cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cups baby spinach or mixed salad greens
- 2 tablespoons olive oil, plus extra for grilling
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh coriander (cilantro) leaves for garnish
- Optional: 1 small jalapeño, finely chopped for a spicy kick
Substitution tips: If you can’t find fresh corn, frozen kernels work well—just roast or sauté them until slightly charred. For steak, ribeye or rump can be delicious alternatives depending on your preference and budget. If you’re vegetarian, try substituting the steak with grilled portobello mushrooms or marinated tofu for a similar hearty feel.
Instructions
- Start by preheating your grill or grill pan to medium-high heat. While it warms up, brush the corn with a little olive oil and sprinkle with salt, cumin, and smoked paprika for that warm, smoky flavour reminiscent of Sunday barbecues.
- Place the corn on the grill, turning every few minutes until all sides are charred and tender, about 10-12 minutes. Keep an eye on it—you want that lovely blackened speckle, not burnt husks.
- While the corn roasts, season your steak generously with salt, pepper, and a drizzle of olive oil. I like to let the steak sit at room temperature for 15 minutes before cooking—it helps it cook more evenly, something my mum always insisted on when roasting a joint of beef.
- Grill the steak to your preferred doneness, about 4-5 minutes per side for medium-rare depending on thickness. Once cooked, let it rest for at least 10 minutes—this is crucial for juicy steak and a lesson learned after many rushed meals as a child.
- When the corn is cool enough to handle, slice the kernels off the cob with a sharp knife. Set aside.
- In a large bowl, combine the cooked rice (or quinoa), baby spinach, cherry tomatoes, and red onion. Add the corn kernels and toss gently.
- Slice the rested steak thinly against the grain and add to the bowl along with the avocado slices.
- Dress everything with olive oil, lime juice, and a pinch of salt and pepper. If you’re brave, stir in the finely chopped jalapeño for a touch of heat.
- Garnish with fresh coriander leaves, and serve immediately while the steak is still warm, and the salad is fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
