Name: T-bones with pickled chilli, corn and avocado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp ground cumin; 100 ml pickling liquid from jarred pickled chillies; 2 garlic cloves, finely chopped; 4 T-bone steaks (about 300gm each); Corn, pickled chilli and avocado salad; 2 corn cobs, husks and silks removed; For drizzling: olive oil; 60 ml (¼ cup) extra-virgin olive oil; Juice of 1½ limes, or to taste; 1 tbsp sherry vinegar; ½ garlic clove, finely chopped; 2 ripe avocados, halved and cut into wedges; 80 gm feta, coarsely crumbled; 1 cup (loosely packed) coriander; ¼ Spanish onion, thinly sliced; 3 pickled chillies, thinly sliced

T-bones with pickled chilli, corn and avocado

Emma Knowles recipe for T-bones with pickled chilli, corn and avocado.

Serves 4

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

A barbecued T-bone is pretty hard to beat. These are marinated in the pickling liquid from a jar of chillies to impart a little tang. While the barbie is on, throw the corn on, too, for an extra-tasty result.

Ingredients

2 tsp ground cumin

100 ml pickling liquid from jarred pickled chillies

2 garlic cloves, finely chopped

4 T-bone steaks (about 300gm each)

Corn, pickled chilli and avocado salad

2 corn cobs, husks and silks removed

For drizzling: olive oil

60 ml (¼ cup) extra-virgin olive oil

Juice of 1½ limes, or to taste

1 tbsp sherry vinegar

½ garlic clove, finely chopped

2 ripe avocados, halved and cut into wedges

80 gm feta, coarsely crumbled

1 cup (loosely packed) coriander

¼ Spanish onion, thinly sliced

3 pickled chillies, thinly sliced

Method

Main

1.Dry-roast cumin in a small saucepan until fragrant (10-15 seconds), then combine in a bowl with pickling liquid and garlic, and season to taste. Place steaks in a container large enough to hold them snugly in a single layer. Pour on pickling liquid mixture, turn steaks to coat, cover and set aside to marinate at room temperature for 45 minutes to 1 hour.

2.For corn, pickled chilli and avocado salad, heat a char-grill pan or barbecue to medium-high. Drizzle corn with oil, season to taste, then grill, turning occasionally, until charred and tender (10-15 minutes). When cool enough to handle, cut kernels from cobs and set aside. Combine extra-virgin olive oil, lime juice, vinegar and garlic in a bowl and season to taste. Just before serving, add corn, avocado, feta, coriander, onion and pickled chilli, season to taste and toss to combine.

3.Drain steak, pat dry with paper towels, drizzle with a little olive oil, season to taste and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium-rare). Set aside to rest for 10 minutes, then serve with corn, pickled chilli, corn and avocado salad.

Drink Suggestion: A red blend of mataro, grenache and shiraz. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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