Grilled Steak with Romesco Sauce, Zucchini & Corn Salad

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Dice the tomato. Pick flatleaf parsley leaves, discarding stems. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweetcorn cob husk and silks. Trim squash and cut into quarters.

Tip! Use a mandolin or peeler (if you have one) to slice zucchini.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill squash and zucchini strips for 1-2 minutes per side, cooking in batches if necessary. Season with salt and pepper and remove from heat. Set aside in a large bowl, covering to keep warm. Leave BBQ on.

Tip! If desired, you can leave zucchini raw.

Pat porterhouse steak dry with paper towel and sprinkle with smoked paprika, salt and pepper on both sides. Add steak to the hot BBQ or hot pan on the stovetop and cook 2-3 minutes before flipping and cooking for a further 2-3 minutes or to your preferred doneness. Remove from pan, set aside to rest.

Meanwhile, place roasted capsicum, 2 Tablespoons olive oil (extra virgin if you have it), parsley (reserve some for garnish), flaked almonds, red wine vinegar and garlic (see tip) in a food processor. Process until smooth. Season to taste and transfer to a bowl and set aside.

Tip! Add garlic to taste to romesco sauce, as the garlic is used raw it can be a bit overpowering and clove size varies.

Cut kernels from corn cob. In a bowl, combine zucchini, squash, tomato and corn kernels. Gently toss and season with salt and pepper as required.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Slice steak to your desired thickness. Divide between plates alongside zucchini salad. Dress with romesco sauce and garnish with reserved parsley. Enjoy!

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Dice the tomato. Pick flatleaf parsley leaves, discarding stems. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweetcorn cob husk and silks. Trim squash and cut into quarters.

Tip! Use a mandolin or peeler (if you have one) to slice zucchini.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill squash and zucchini strips for 1-2 minutes per side, cooking in batches if necessary. Season with salt and pepper and remove from heat. Set aside in a large bowl, covering to keep warm. Leave BBQ on.

Tip! If desired, you can leave zucchini raw.

Pat porterhouse steak dry with paper towel and sprinkle with smoked paprika, salt and pepper on both sides. Add steak to the hot BBQ or hot pan on the stovetop and cook 2-3 minutes before flipping and cooking for a further 2-3 minutes or to your preferred doneness. Remove from pan, set aside to rest.

Meanwhile, place roasted capsicum, 2 Tablespoons olive oil (extra virgin if you have it), parsley (reserve some for garnish), flaked almonds, red wine vinegar and garlic (see tip) in a food processor. Process until smooth. Season to taste and transfer to a bowl and set aside.

Tip! Add garlic to taste to romesco sauce, as the garlic is used raw it can be a bit overpowering and clove size varies.

Cut kernels from corn cob. In a bowl, combine zucchini, squash, tomato and corn kernels. Gently toss and season with salt and pepper as required.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Slice steak to your desired thickness. Divide between plates alongside zucchini salad. Dress with romesco sauce and garnish with reserved parsley. Enjoy!