Chargrilled Beef Steak & Corn Cob
with Sesame Cucumber Salad & Miso Dipping Sauce
This seared dish gets taken to new heights with the additions of some superstar sides. A sesame salad pairs perfectly with grilled beef rump and chilli-spiked butter and the miso dipping sauce will have you smiling from ear to ear. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 cob
corn
1
cucumber
½
apple
1 clove
garlic
1 packet
beef rump
1 packet
mixed salad leaves
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
miso paste
(Contains: Gluten, Soy, Wheat;)
pinch
chilli flakes
Not included in your delivery
olive oil
1 tbs
honey
1 tsp
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
20 g
butter (softened)
(Contains: Milk;)
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Preheat BBQ to high heat. • Halve corn. • Thinly slice cucumber into rounds. • Thinly slice apple (see ingredients) into sticks. • Finely chop garlic. • To a medium bowl, add beefrump and a drizzle of olive oil. Season and toss to coat.
• When BBQ is hot, add corn to BBQ and cook, turning, until charred and cooked through, 10-15 minutes.
NO BBQ? Cook corn in boiling water in a medium saucepan, until tender and bright yellow, 5 minutes. Drain and cover to keep warm.
• Meanwhile, grill beefrump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
No BBQ? Cook beef rump in a large frying pan with a drizzle of olive oil over medium-high heat, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• While beef is resting, to a large bowl, add cucumber, apple, mixed salad leaves and sesame dressing. • Toss to combine and season to taste.
• In a small microwave-safe bowl, combine miso paste, the honey, low sodium soy sauce, garlic and a pinch of chilli flakes (if using). • Microwave in 10 second bursts, until fragrant and heated through.
• Very thinly slice beef. • In a small bowl, combine the softened butter and a pinch of chilli flakes (if using). Season to taste. • Divide chargrilled beef steak, corn cob and sesame cucumber salad between plates. Top beef with chilli butter. • Serve with miso dipping sauce. Enjoy!
