Chargrilled Sirloin & Grilled Zucchini Salad

While the wedges are baking, thinly slice the zucchini into long planks (or use a veggie peeler). Cut the corn in half. In a large bowl, combine the zucchini and a drizzle of olive oil, then season with salt and pepper. In a medium bowl, combine the sirloin steaks and a drizzle of olive oil. Season with salt and pepper. Toss to coat.

When the BBQ is hot, grill the corn, turning, until charred all over, 10-15 minutes. Transfer to a plate, top with the butter and cover with foil. Meanwhile, add the steaks and grill for 2-3 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest. No BBQ? Cook the corn in a saucepan of boiling water until tender and bright yellow, 5 minutes. Drain. Top the corn with the butter and cover with foil. Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the steak for 2-3 minutes or until cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden.

While the steak is resting, add the zucchini to the BBQ and grill until charred and softened, 3-5 minutes each side. Return to the bowl. No BBQ? Return the frying pan to medium-high heat with a drizzle of olive oil. Add the zucchini and cook until tender, 3-5 minutes each side.

Add the rocket leaves, a little drizzle of white wine vinegar and a drizzle of olive oil to the zucchini. Season with salt and pepper. Toss to combine.