Recipe Detail

Prep 20 mins | Cook 20 mins | Serves 4

2 tbs olive oil + spray oil

2 garlic cloves, crushed

1 jalapeno chilli, deseeded and finely chopped + extra to serve

800g trimmed thick beef rump steak, cut into 4-5cm cubes

3 cobs sweetcorn, husks removed

400g tomato medley, halved lengthways

½ small red onion, finely sliced

1 cup coriander leaves

2 tbs lime juice

1 just-ripe avocado, peeled, deseeded and sliced lengthways

Lime wedges, sour cream and warmed tortillas, to serve

STEP 1:  Combine oil, garlic and chilli in a small bowl. Season with salt and pepper. Thread beef onto 8 metal skewers. Brush with chilli mixture. Set aside for 15 minutes.

STEP 2:  Meanwhile, preheat a greased char-grill pan or barbecue over medium-heat. Spray corn cobs with oil and char-grill or barbecue, turning occasionally, for 8-10 minutes until lightly charred. Set aside to cool.

STEP 3: Char-grill or barbecue beef skewers for 8-10 minutes (for medium rare) or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

STEP 4: Slice corn kernels from the cobs and place into a large bowl. Add tomatoes, onion, coriander and lime juice. Gently toss to combine.

STEP 5:  Serve beef skewers with sweetcorn salad, avocado, extra chopped jalapeno chilli, lime wedges, sour cream and warmed tortillas.