Soy Scotch fillet with grilled Corn and Tomato salad

by *

 

1. Preheat a BBQ or grill pan to a medium high heat.
2. Whisk all marinade ingredients in a small mixing bowl.
3. Add steaks and marinate while preparing salad.
4. Brush the corn and tomatoes with 2 of the 3 tablespoons of olive oil, season with salt and pepper and place on the grill/in pan.
5. Cook the tomatoes for 4-5 mins or until their skins start to blister then remove from grill.
6. Cook the corn for 8-10min or until golden brown on all sides.
7. Remove from grill to cool. Once cool enough to handle, use a large sharp knife to cut kernels from cob. Set aside.
8. Remove steaks from bowl and shake off excess marinade.
9. Put onto BBQ/in grill pan and cook undisturbed for 2 mins.
10. Turn the steaks clockwise a quarter turn and cook a further 2 mins (for criss-cross pattern), then flip and repeat on the other side for med-rare. Remove from heat and rest, lightly covered with foil, for 4 mins.
11. Toss corn, tomatoes, rocket and onions in a large mixing bowl with 2 teaspoons balsamic vinegar and remaining tablespoon of olive oil.
12. Season with salt and cracked black pepper to taste, and divide the salad among 4 serving plates.
13. Slice each steak into thin strips and put on each plate with salad.
14. Drizzle steaks with any remaining juices and serve immediately.

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