Steak with grilled corn salad & green chilli salsa

1. To make the salsa, finely chop green chilli, garlic and coriander together on a board. Transfer to a small bowl and stir through half the lemon juice and two tablespoons oil. Season with a pinch of salt.
   
2. Heat remaining one tablespoon oil in a large frying pan over medium-high. Cook steaks for 2-3 minutes each side or until done to your liking. Remove steaks from the pan and set aside to rest before slicing.
   
3. Return pan to high heat and cook corn kernels for 2-3 minutes or until starting to colour. Transfer to a large bowl with baby cos, radishes, spring onions, avocado and remaining half the lemon juice in a large bowl. Gently toss to coat.
   
4. Divide corn salad between serving plates and arrange steak on top. Finish with green chilli salsa and feta.

Cooking Tip: On a warm day or night, this recipe can be cooked on the BBQ! Get smokey flavour and golden colour on both the steak and corn to take this dish to the next level!

Nutrition Tip: A cob of corn has approximately 6g of protein, which is similar to an egg. Combine this with its fabulous fibre content, and corn becomes a filling vegetable to be included raw or cooked, fresh or frozen in your next meal.