High flavor, low on the carbs. Plus, what's better for summer than steaks and corn on the grill, Texas-style?
Steak and marinade:
1 3/4 lbs. Aussie grassfed beef flank
1 each lime, zested and juiced
2 tbsp extra virgin olive oil
2 tbsp smoky paprika
2 tbsp brown sugar
1/4 tsp sea salt
1/4 freshly ground pepper
2 each corn on the cob
2 each jalapeno peppers, seeds and stem removed, sliced thickly
7 oz. halved grape tomatoes (or other small tomato)
2 tsp extra virgin olive oil
9 oz. small potatoes, sliced into thin rounds
2 oz. feta cheese
1 tbsp extra virgin olive oil
Lime wedges to serve
To prep: Combine marinade ingredients in a glass dish. Add meat to marinade and rub all over, cover in cling film and marinate for at least 30 minutes. If leaving longer, place in fridge. When ready to cook, allow meat to come to room temperature. Preheat oven to 350 degrees. Preheat a chargrill over high heat.
For the corn and jalapenos: Brush corn and jalapenos in 2 teaspoons oil and cook, turning frequently for 15-20 minutes or until tender, remove and cover in foil, set aside.
To cook: Remove meat from marinade, discarding marinade. Cook steak pieces 4 minutes on each side and place in oven for a further 5 minutes for medium. Remove, cover in foil and set aside. Brush the other vegetables in remaining oil and sprinkle with salt and pepper. Place on a baking paper lined tray, and roast in oven for 12 minutes.
To serve: On a platter, place sweet potato slices, clusters of corn kernels, and remaining vegetables, top with thick slices of flank steak and crumbled feta.