It comes with a warning: it is very potently garlicky so it might not be suitable for dinner prior to a social gathering, unless everyone else is having the same, but it is totally delicious. The perfect weekend treat, and it’s healthy to boot. What more could you want? Well… I suppose you could want chips, but you could throw those in too!
ingredients (makes enough for 2)
- 2 steaks (we had sirloin, but the original recipe used a T-Bone steak)
- 2 handfuls of flat leaf parsley
- 3 large garlic cloves
- 2tsp of dried oregano
- 3tbsp white wine vinegar (I bumped this down to 2 as the boy isn’t a huge vinegar fan)
- Half a cup of olive oil
- Red chilli flakes
- Salt + pepper
- 2 cobs of corn
- Bowlful of rocket
- 1 avocado, chopped
- 2 handfuls of cherry tomatoes, chopped
- Juice of 1 lemon
When I first tried this recipe I couldn’t see the point in griddling the corn, and thought it would be just as effective with a tin of sweetcorn. I was wrong, it just hadn’t quite cooked through so was a bit hard. So I gave it another go this time…
I would advise giving it a quick burst in the microwave first, I have a vegetable setting on my microwave and used that to give it a 5 minute burst. (It was worth the effort, it came out deliciously sweet and the perfect compliment to the meal).
Heat up a griddle pan and just as it starts to smoke, pop your corn into the pan. You don’t need any oil. Leave it to cook and blacken slightly, rolling around so it cooks all over.
Once it’s a deep gold all over and freckled in places, it’s done. Leave it to cool slightly so that you can easily handle it and chop the corn off the cob.
Toss it into a bowl with the rocket, tomatoes and avocado and squeeze over a lemon, a drizzle of olive oil and a sprinkle of flaked salt.
Leave to one side.
Chuck your parsley into a food processor and add your oregano and peeled garlic cloves. Pulse until fine..
Pour your olive oil, vinegar, chilli flakes, salt & pepper into the blender and blitz.
You can then either pour into a dish to serve, or put to one side ready to lather on your steak.
Get that griddle nice and hot again. Sprinkle your steak with salt and a few grinds of pepper. When the pan’s smoking, add your steak. Let it sizzle away for a couple of minutes, then flip.
When it’s cooked to perfection, take your steak off the heat and leave on another board to rest for a few mins. Cover it in tin foil and a tea towel to keep warm.
Slice the steak, smother it with sauce and then assemble together with the salad on a plate.
And there you have it, a delicious steak dinner with no fuss!
Recipe adapted from The Londoner