Basil steaks with tomato avocado salad and grilled corn.

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.

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