Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon sea salt
- 4 x Green Meadows Sirloin Steaks
CHARRED CORN AVOCADO SALAD
- 3 cobs corn, shucked
- 1 x tin black beans, rinsed & drained
- 1 cup coriander, roughly chopped
- 1 large avocado, sliced
- ¼ red onion, thinly sliced
- Juice 1 lime
LIME MAYO
- ½ cup mayo
- ½ cup sour cream
- 1 small clove garlic, minced
- Zest + juice 1 lime
Method:
Put the cumin and coriander seeds into a small heavy-bottomed frying pan and toast for several minutes until fragrant. Remove from the heat, combine with the sea salt and grind in a mortar and pestle. Drizzle the steaks with olive oil on both then sprinkle over the spice mix and set aside.Heat a BBQ. Rub olive oil over the corn then char on the BBQ, turning as you go. Once charred on all sides remove from the heat, cool then cut the kernels from the corn and put into a salad bowl. Add in the black beans, coriander and onion then mix. Arrange the avocado on top then squeeze over the lime juice, drizzle with olive oil and sprinkle with sea salt.
Put the mayo, sour cream, garlic, lime zest and juice into a small bowl and mix.
Heat the BBQ again and cook the steaks to your liking. We cooked ours for 5 minutes on each side. Once done remove from the heat, cover loosely with tin foil and leave to rest for 5 minutes before slicing and serving with the salad and the lime mayo.
