Grilled steak with sweetcorn and cucumber salad

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Ingredients

• 480 g cooked corn cobs
• 1 garlic clove
• 2 tbsp olive oil
• 0.5 tsp hot paprika
• 2 marinated beef ranger steaks
• 1 organic lime
• 2 tbsp olive oil
• 3 tbsp plain greek yoghurt
• 0.25 tsp hot paprika
• 0.25 tsp salt
• 0.5 bunch basil
• 0.25 bunch chives
• 100 g rocket
• 250 g mini cucumbers
• 80 g pitted green olives

Steps

1. Rub the garlic into the corb cobs. Mix the oil and paprika, coat the corn cobs with the mixture. With the lid down, grill the corn over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the corn cobs from the grill, allow to cool slightly, remove the corn kernels from the cobs using a knife. With the lid down, grill the steaks over/on a very high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.
2. Combine the lime zest, lime juice, oil, yoghurt, paprika and salt. Mix in the herbs.
3. Mix the rocket, cucumbers, olives and sweetcorn with half of the dressing, serve on a platter. Carve the meat across the grain, serve on top of the salad, drizzle with the reserved dressing.