Tex Mex Scotch Fillet Thick-Cut Steak with Sweet Corn Salsa, Sweet Potato Wedges & Aioli

Cook Fries:

Preheat the oven to 200°C. Wash the fresh produce. Cut sweet potato (peeling optional) into 1 cm wedges. Place the sweet potato wedges on a lined baking tray (using 2 if necessary). Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of the oven for 20 - 25 minutes, or until golden.

Marinate Steak:

Pat dry steak with paper towel. In a bowl, combine the steak and Tex-Mex spice Season with salt and pepper, drizzle with olive oil and mix to coat steak well. Set aside.

Prepare Remaining Ingredients:

Cut cherry tomatoes into quarters. Remove the husks and silks from the corn. Holding the corn cob upright, cut downwards towards chopping board, cutting the kernels off the cob. Zest lime and cut in half. Pat fire roasted capsicum dry on paper towel and small dice. Pick coriander leaves and roughly chop (discarding stems).

Cook Steak:

Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and cook 2 - 3 minutes before flipping. Flip 3 times for a total cooking time of 10 - 12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Make Salsa:

While the steak is resting, in a medium bowl, combine the cherry tomatoes, fire roasted capsicum, coriander and corn kernels. Add lime juice and zest (to taste) and a drizzle of olive oil (extra virgin if you have it). Toss to combine and season to taste with salt and pepper.

You Plate It:

Slice steak to your desired thickness. Divide between plates with sweet potato fries and salsa. Serve with garlic aioli and any remaining lime wedges on the side. Enjoy!