Chargrilled Beef Steak & Corn Cob
with Sesame Cucumber Salad & Miso Dipping Sauce- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Gluten/Gluten
- Milk
- May contain traces of allergens
- Milk
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.*
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!
