Beef Sirloin with Smoked Paprika Fries and Tomato Corn Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Bring a full kettle to the boil.
2. Toss potatoes, smoked paprika garlic spice mix and oil on prepared tray, ensuring potatoes are well coated in spice mix and oil. Season with salt and pepper and bake for 25–30 minutes until golden and cooked through. Turn once during cooking.
3. While potatoes are cooking, prepare the salad. Use a sharp knife to cut corn kernels from cobs; place in a medium, heat-proof, bowl and cover with boiling water. Leave for 2–3 minutes then drain. Cut tomatoes in half or quarters; remove core and seeds from capsicum and dice 1cm; finely dice red onion; thinly slice lettuce; combine all in a large bowl with cooked corn.
4. Pat beef dry with paper towels, season with salt and pepper and drizzle with oil. Heat a drizzle of oil in a large fry-pan on medium to high heat and cook beef for about 3 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Alternatively cook on BBQ grill. Set aside, covered with foil to rest for 5 minutes then slice thinly against the grain.
5. While beef is resting, whisk all dressing ingredients together in a small bowl. Toss dressing through salad just before serving and season to taste with salt and pepper.
6. Divide smoked paprika fries between plates with tomato corn salad and sliced steak.