Simple steak salad with herby dressing

This recipe makes a smaller amount of steak go a long way – at barbecues it’s so often unnecessary to have an entire steak along with everything else – this recipe takes two decent pieces and slices them up to go further.

Ingredients

1	Corn cob
½ head	Iceberg lettuce, finely sliced (Main)
1 large handful	Mixed salad leaves
1 large	Avocado, chopped in chunks
1 medium	Red onion, thinly sliced
500 g	Steak, flank, rump or scotch (Main)

Dressing

¼ cup	Olive oil
1 Tbsp	Red wine vinegar
1 tsp	Dijon mustard
2	Garlic cloves, crushed
1 small	Lemon, zest and juice of
2 Tbsp	Capers, chopped
1 small bunch	Tarragon, finely chopped
1 small bunch	Fresh mint, finely chopped
1 small bunch	Fresh parsley, finely chopped
1 small bunch	Fresh basil, finely chopped

Directions

1. Cook the sweet corn in a frying pan or on the barbecue – allowing it to get slightly charred. Carefully slice the kernels off the cob.
2. Toss the lettuce together with the salad greens. Add the avocado and onion. Gently combine with your hands.
3. Cook the steak until medium rare – either on the barbecue or in a frying pan. Allow to rest before slicing into ½ cm strips.
4. Serve the steak on top of the salad and dress with the dressing.

For the dressing

1. Whisk all ingredients together with a fork and pour over the salad.