Beef Sirloin Steak with Carrot Chips and Moroccan Dip

Steps

1. oven to 210oC. Line two oven trays with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate or grill to high heat (if using).
2. Toss carrots with a little oil and season with salt on both prepared trays (spread the carrots out in a single layer to avoid steaming). Cook for 25-30 minutes, until crispy. Turn carrots over and swap trays halfway during cooking, to ensure they cook evenly (take care during the last 5 minutes not to burn the carrots).
3. Place corn cobs in a large, heat-proof bowl and pour over boiling water to cover. Leave for about 5 minutes to cook, then drain. In a small bowl mix paprika and mayonnaise together. Pat steak dry with paper towels and season with salt and pepper.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat corn dry with paper towels then char in the pan, on all sides, for 6-8 minutes, turning frequently. Remove from pan and while they are still hot, brush liberally with mayonnaise mixture and sprinkle with Parmesan.
5. Return pan to high heat with a drizzle of oil. Cook steak for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for a few minutes then slice thickly against the grain.
6. Cut cherry tomatoes in half and dice cucumber and avocado flesh 1-2cm. Place in medium bowl and season with salt. In a small bowl, mix together all Moroccan dip ingredients.
7. divide carrot chips, diced salad and steak between plates. Cut corn into halves or quarters and divide between plates. Serve a dollop of Moroccan dip on the side.