Grilled Beef with Sweetcorn Salsa and Parmesan Potatoes

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using). Pat potatoes dry with paper towels, place on prepared tray, toss with a drizzle of oil, potato spice mix and Parmesan and spread in a single layer. Bake (on second highest rack) for about 15 minutes, until tender. Turn once during cooking.
2. Turn oven to high grill. Grill potatoes for 5-10 minutes, until golden and crispy. While potato cooks, heat a large fry-pan on medium-high heat. Drizzle corn cobs with olive oil and season. Cook for 8–10 minutes until charred and tender, turning occasionally.
3. When cool enough to handle, stand each corn cob on its end, on a chopping board and use a sharp knife to slice down to remove kernels. Add kernels to a medium bowl. Return pan to high heat with a drizzle of oil.
4. Pat beef dry with paper towels and season with salt. Cook in pan for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Set beef aside, to rest for about 3 minutes, before slicing thinly against the grain.
5. While beef cooks, slice avocado into 2cm wedges; very finely slice red onion and spring onions; crumble feta. Add all to bowl with corn kernels and all remaining sweetcorn salsa ingredients. Drizzle with olive oil and season. Mix mayonnaise and chipotle sauce in a small bowl.
6. To serve, divide grilled beef between plates and top with sweetcorn salsa and a dollop of chipotle mayo. Serve Parmesan potatoes on the side. Sprinkle with pickled coriander.