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. Cut cherry tomatoes in half. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweet corn cob husk and silks. Slice mushrooms.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill mushroom 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.

Pat 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, smoked paprika, 2-3 Tablespoons olive oil (extra virgin if you have it), 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.

Cut kernels from corn cob. In a bowl, combine vegetables and corn kernels. Gently toss and season with salt and pepper as required. Slice steak to your desired thickness. Divide between plates alongside salad. Dress with romesco sauce. Enjoy!

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Cut cherry tomatoes in half. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweet corn cob husk and silks. Slice mushrooms.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill mushroom 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.

Pat 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, smoked paprika, 4 Tablespoons olive oil (extra virgin if you have it), 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.

Cut kernels from corn cob. In a bowl, combine vegetables and corn kernels. Gently toss and season with salt and pepper as required. Slice steak to your desired thickness. Divide between plates alongside salad. Dress with romesco sauce. Enjoy!

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Cut cherry tomatoes in half. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweet corn cob husk and silks. Slice mushrooms.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill mushroom 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.

Pat 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, smoked paprika, 2 Tablespoons olive oil (extra virgin if you have it), 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.

Cut kernels from corn cob. In a bowl, combine vegetables and corn kernels. Gently toss and season with salt and pepper as required. Slice steak to your desired thickness. Divide between plates alongside salad. Dress with romesco sauce. Enjoy!

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Cut cherry tomatoes in half. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweet corn cob husk and silks. Slice mushrooms.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill mushroom 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.

Pat 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, smoked paprika, 2 Tablespoons olive oil (extra virgin if you have it), 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.

Cut kernels from corn cob. In a bowl, combine vegetables and corn kernels. Gently toss and season with salt and pepper as required. Slice steak to your desired thickness. Divide between plates alongside salad. Dress with romesco sauce. Enjoy!

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Cut cherry tomatoes in half. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweet corn cob husk and silks. Slice mushrooms.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill mushroom 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.

Pat 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, smoked paprika, 2 Tablespoons olive oil (extra virgin if you have it), 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.

Cut kernels from corn cob. In a bowl, combine vegetables and corn kernels. Gently toss and season with salt and pepper as required. Slice steak to your desired thickness. Divide between plates alongside salad. Dress with romesco sauce. Enjoy!

Turn on the BBQ (alternatively turn oven on to 220°C). Peel garlic. Roughly chop fire roasted red capsicum. Cut cherry tomatoes in half. Trim zucchini ends and thinly slice lengthways into 2-3 mm thick strips. Remove sweet corn cob husk and silks. Slice mushrooms.

Add corn to BBQ or the oven, wrapped in foil. Roast for about 8-10 minutes until tender, turning regularly to avoid burning. Grill mushroom 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.

Pat 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, smoked paprika, 2 Tablespoons olive oil (extra virgin if you have it), 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.

Cut kernels from corn cob. In a bowl, combine vegetables and corn kernels. Gently toss and season with salt and pepper as required. Slice steak to your desired thickness. Divide between plates alongside salad. Dress with romesco sauce. Enjoy!