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Grilled steak with sweetcorn and cucumber salad
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 489
  • Fat about 26g
  • Carbohydrates about 13g
  • Protein about 49g
This is needed
This is needed for 4 people
Barbecue (charcoal, gas, electric barbecue)
  • 2 marinated beef ranger steaks (each approx. 400 g)
  • 2 tbsp olive oil
  • 0.5 tsp hot paprika
  • 1 garlic clove, cut in half
  • 480 g cooked corn cobs
  • 1 organic limes, grated zest and the juice
  • 2 tbsp olive oil
  • 3 tbsp plain greek yoghurt
  • 0.25 tsp hot paprika
  • 0.25 tsp salt
  • 0.5 bunch basil, finely chopped
  • 0.25 bunch chives, finely chopped
  • 80 g pitted green olives (e.g. Fine Food Taggiasca olives)
  • 250 g mini cucumbers, cut lengthwise into thin slices
  • 100 g rocket
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And that's how it's done
And that's how it's done
Barbecue (charcoal, gas, electric barbecue)
Rub the garlic into the corb cobs. Mix the oil and paprika, coat the corn cobs with the mixture. With the lid down, grill the corn over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the corn cobs from the grill, allow to cool slightly, remove the corn kernels from the cobs using a knife. With the lid down, grill the steaks over/on a very high heat (approx. 250°C) for approx. 1½ mins. on each side. Cover the meat and leave to rest for approx. 5 mins.
Combine the lime zest, lime juice, oil, yoghurt, paprika and salt. Mix in the herbs.
Mix the rocket, cucumbers, olives and sweetcorn with half of the dressing, serve on a platter. Carve the meat across the grain, serve on top of the salad, drizzle with the reserved dressing.