Preparation: 15 minutes
Cooking: 14 minutes
Total: 29 minutes
4 x 250g y-bone steak
2 tsp vegetable oil
1 tbsp Cajun seasoning
2 cobs fresh corn
1 avocado, diced
½ small red onion, finely diced
½ cup coriander leaves, chopped
1 red chilli, finely diced
zest and juice of 1 lime
To serve, dressed cos lettuce leaves
Rub the steaks with the oil and Cajun seasoning and set aside.
Preheat a ridged chargrill over a moderately high heat. Place the corn on the chargrill and cook for 10 minutes, turning often, until lightly charred all over. Set aside to cool.
Season the steaks with salt and pepper and grill for 2 minutes on each side or until cooked to medium rare. Place on a plate and loosely cover with foil. Allow to rest for 5 minutes.Meanwhile, cut the corn kernels off the cobs and add place into a mixing bowl. Add the remaining ingredients with some salt and pepper and stir to combine.
Serve the steaks with the grilled corn salsa and some dressed cos lettuce leaves.