Steak and charred sweetcorn salad with chimichurri recipe

Method

1. Dry the steak with kitchen paper and cover with the salt. Leave, uncovered, for an hour at room temperature to dry out.
2. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the sweet potato wedges with the ½ tsp oil, the smoked paprika and a pinch of salt. Arrange on a lined baking tray; roast for 35-40 mins until golden and tender.
3. Meanwhile, make the chimichurri. Add the herbs, chilli, garlic and shallot to a bowl. Mix in the sugar and the vinegar. Season with salt to taste. Continue mixing, adding the olive oil. Loosen with a little water, if required. Set aside.
4. Heat a heavy-based frying pan over a high heat. Add the corn and char, turning regularly, for 10-12 mins until blackened in places. Move to a board and cool for a couple of mins, then stand on its end and slice down the cob to remove the kernels.
5. With the frying pan over a high heat, add 1 tbsp oil and heat until smoking. Add the steak and cook for 5 mins, turning once (or until it reaches an internal temperature of 50-55°C for rare/medium-rare). For the last 2 mins, add the garlic clove and butter, tip the pan to one side and spoon the butter and garlic over the steak to baste. Move the steak to a board, discarding the garlic; rest for 10 mins, then slice.
6. To serve, lay the sweet potato wedges on a platter, topped with the steak. Scatter over the tomatoes, corn and coriander leaves, then drizzle over the chimichurri.

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• We recommend this recipe for a special occasion or treat, as part of a balanced diet.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.