Steak with Charred Corn Salad

Steak with Charred Corn, Avocado & Chorizo Salad with Coriander & Lime Sour Cream

2 Mugavin Beef steaks (ribeye, scotch fillet or porterhouse)

Salad: 

Charred Corn, Avocado & Chorizo Salad

2 corn cobs, husks removed

1 small chorizo, diced

1 ripe avocado, diced

½ small red onion, finely sliced

1 small red chilli, finely sliced (optional)

Juice of ½ lime

Extra virgin olive oil

Salt & pepper

Handful of fresh coriander leaves

Coriander & Lime Sour Cream:

½ cup sour cream

Zest of 1 lime

Juice of ½ lime

Small handful coriander, finely chopped

Pinch of salt

Method:

Steak

Bring the steak to room temperature.

Rub lightly with olive oil and season generously with salt and pepper.

Heat a cast-iron pan or BBQ until very hot.

Cook the steak to your liking (for medium-rare, approx. 2–3 minutes per side depending on thickness).

Rest for at least 5–10 minutes, loosely covered, before slicing.

Corn

Cook the corn directly over high heat (BBQ or pan), turning until deeply charred all over.

Slice kernels from the cob once cool enough to handle.

In the same pan, fry the diced chorizo until crisp and the oil has rendered.

In a bowl, combine charred corn, chorizo, avocado, red onion and chilli (if using).

Dress with lime juice, a drizzle of olive oil, salt and pepper.

Gently fold through coriander leaves just before serving.

Assembly

Mix sour cream with lime zest, lime juice, coriander and salt.

Chill briefly if time allows - this will let the flavours get friendly 

Slice the rested steak against the grain.

Spoon the warm corn, avocado & chorizo salad alongside.

Finish with a generous dollop of coriander & lime sour cream.