Healthy living

Chargrilled beef with avocado and corn salsa

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 2


  • 1 red capsicum, seeded and cut into 2 cm pieces
  • 1 large corn cob, husk intact
  • 1/2 medium avocado, peeled, stoned and chopped
  • 2 tablespoon chopped coriander
  • 2 teaspoon fresh lime juice
  • 2 x 110 g rump steak trimmed of fat
  • Olive or canola oil spray
  • Freshly ground black pepper
  • 1 lime, cut into wedges, to serve


1. Preheat oven to 200 °C (180 °C fan forced). 

2. Place capsicum on a non-stick baking tray and roast for 10–15 minutes or until tender. 

3. Microwave the corn cob in its husk on high (100%) for 3 minutes. Set aside to cool slightly. 

4. Remove the husk and silk. Cut kernels from the cob into a medium sized bowl. Discard cob. 

5. For the salsa, add capsicum, avocado, coriander and lime juice to the corn. 

6. Preheat a grill pan or heavy based frying pan over medium heat. 

7. Spray the steaks with oil and season with pepper. Cook steaks to your liking. Rest for 2 minutes. Slice steak into strips. 

8. Divide salsa between plates and top with the steak slices. Serve with lime wedges.


Bottled lime juice can be used when fresh limes are not available.

A drained can of no-salt-added corn kernels, or frozen corn, can be used in place of the fresh corn cob.

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