Basil steaks with tomato avocado salad and grilled corn.

Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A summer BBQ platter full of favourites! Seared beef rump steaks, charred corn and a sweet roma tomato salad. Served with a basil pesto sauce.

No beef option - beef rump steaks are replaced with chicken schnitzels.
1. Grill the corn
Heat griddle pan or frypan over high heat. Remove corn husks, cut into 4 and coat with 1/2 tbsp oil. Cook corn for 8-10 minutes turning until charred. Remove and keep pan on heat.

2. Make the pesto
Blend together lemon juice, basil leaves, sunflower seed mix, 2 tbsp olive oil with 1/3 cup water using a stick mixer or blender until smooth. Season with salt and pepper.


3. Prepare the salad
Thinly slice tomatoes and capsicum. Slice avocado and spring onions. Layer on a serving plate. Drizzle over olive oil and season with salt and pepper.

4. Cook the steak
Coat steaks with 1 tbsp oil, salt and pepper. Cook on griddle pan or frypan over high heat for 4-5 minutes or until cooked to your liking.

5. Finish and plate
Divide salad, corn and steaks among plates. Serve with pesto for dipping.

Notes:
You can also cook the corn and the steaks on the BBQ.

 Cracked black pepper works well in this salad!
No beef option - beef rump steaks are replaced with chicken schnitzels. Cook for 4-5 minutes on each side or until cooked through.
Corn cobs 2
lemon 1/2
Basil 1 bunch
"Sunflower seeds/ nutritional yeast mix" 1 packet (80g)
Tomatoes 4
Green capsicum 1
Avocado 1
Spring onions 1/4 bunch
Beef rump steaks 600g

From your pantry:
oil (for cooking + olive), salt, pepper