Ingredients

4 Servings

Meat & Seafood

  • Beef Flank Steak 680 g

Frozen Products

  • Frozen Sweetcorn 570 g

Pantry

  • Olive Oil 67 ml

Produce

  • Parsley 3 Tbsp

  • Chives 3 Tbsp

  • Romaine Hearts 2

  • Coriander 1/2 bunch

  • Limes 2

  • Lemon 1/2

  • Fresh Red Tomatoes 2

Canned/Bottled Goods

  • Mayonnaise 60 ml

Dairy & Eggs

  • Goat's Cheese 110 g

  • Buttermilk 2 Tbsp

  • Sour Cream 60 ml

Spices

  • Ground Garlic Powder 1/4 tsp

  • Salt 2 1/4 tsp

  • Black Pepper 3 pinches

  • Chilli Powder 1 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Whisk Together Dressing

    Add all ingredients to a small bowl. Whisk to combine.

    • 1 Tbsp, finely chopped Parsley
    • 1 Tbsp, finely chopped Chives
    • 60 ml Mayonnaise
    • 60 ml Sour Cream
    • 2 Tbsp Buttermilk
    • 1/2, zested + juiced Lemon
    • 1/2 Tbsp Olive Oil
    • 1/4 tsp Salt
    • 1 pinch Black Pepper
    • 1/4 tsp Ground Garlic Powder
  3. Flavour & Cook Corn

    Toss corn with oil, lime, chilli powder & salt. Cook for 20 minutes. Top with coriander.

    • 570 g Frozen Sweetcorn
    • 2 Tbsp Olive Oil
    • 2, juiced Limes
    • 1 Tbsp, *adjust to spice preference Chilli Powder
    • 1 tsp Salt
    • 1/2 bunch, leaves removed Coriander
  4. Prep Romaine

    Discard root end. Wash leaves & dry.

    • 2, chopped Romaine Hearts
  5. Sear Steak

    Set pan to high heat for 2 minutes. Add oil & steak; cook for 4 minutes or until golden brown, season halfway through. Remove from heat.

    • 680 g, sliced Beef Flank Steak
    • 2 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  6. Combine Herbs & Goat's Cheese

    Fold herbs into goat's cheese. Season. Mix well.

    • 2 Tbsp, minced Parsley
    • 2 Tbsp, minced Chives
    • 110 g Goat's Cheese
    • 1 pinch Black Pepper
  7. Quarter Tomatoes

    Quarter tomatoes.

    • 2, quartered Fresh Red Tomatoes
  8. Serve and Enjoy!

    Pair with your favourite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 690 kcal  
Total Fat 44.0 g 56%
Total Saturated Fat 14.0 g 72%
Unsaturated Fat 30 g  
Cholesterol 135 mg 46%
Sodium 1710 mg 70%
Total Carbohydrate 23 g 8%
Fiber Total Dietary 6 g 23%
Sugars Total 8 g  
Protein 46 g 93%
Vitamin C 37 mg 40%
Calcium Ca 181 mg 15%
Iron Fe 6.0 mg 30%
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By Innit Culinary Team