Steak with Barbecue Sauce and Corn Salad

  • 21 Nov - 27 Nov, 2020
  • Mag The Weekly
  • Cookery


· 4 x 400 g T-bone steaks

· 4 corn cobs

· 2 tablespoons olive oil

· Grated zest and juice of 1 lemon

· 150 g full cream feta

· 2 tablespoons tarragon

· 80 g wild rocket leaves

For the sauce

· ½ cup brown sugar

· 2 tomatoes

· 1 onion

· 3 garlic cloves

· 2 tablespoons vinegar

· 5 thyme sprigs

· ½ teaspoon paprika


For the sauce, place a saucepan over high heat for a minute, and then reduce heat to medium-high. Add sugar, stir for two minutes until melted and caramelised. Add tomato, onion and garlic, and cook for five minutes until the onion softens. Add vinegar, thyme and paprika, then simmer, stirring occasionally, for 10 minutes. Season with salt and pepper. Cook corn, turning, until tender. Set aside. Season the steaks, and then cook until cooked to your liking. Remove corn husks and silks, then cut away the kernels and transfer to a bowl. Add oil, zest, juice, feta and tarragon, and toss to combine. Divide the steaks and rocket leaves among the plates, then spoon the corn salad. Drizzle the barbecue sauce over steaks and serve.