1 cup red wine
1 tbsp Dijon mustard
4 sprigs rosemary, leaves picked, roughly chopped
6 cloves garlic, crushed
4 x 250 g thick-cut rump steaks
2 tsp celery salt
Freshly ground black pepper, to season
Cooking oil spray, to grease
4 cobs corn, peeled
1 red onion, finely sliced
2 cups mixed baby tomatoes, quartered
½ bunch mint, leaves picked, torn
¼ cup sunflower seeds, toasted
2 cups flat-leaf parsley leaves
½ cup oregano leaves
½ cup extra virgin olive oil
Sea-salt flakes, to season
- Combine wine, mustard, rosemary and ½ of the garlic in a large bowl. Add steaks and mix well. Cover with plastic wrap and refrigerate for 2 hours to marinate.
- Preheat a barbecue grill to high or a chargrill pan over a high heat. Drain steaks and season with celery salt and a generous amount of black pepper. Spray with cooking oil spray. Grill, turning often, for 10 minutes or until cooked to medium. Set aside on a plate to rest.
- Meanwhile, spray corn with cooking oil spray and arrange on a hot barbecue grill or chargrill plate. Cook, turning several times, for 10 minutes or until lightly blackened. Cut corn kernels off cobs and combine with onion, tomato, mint leaves, sunflower seeds and ½ of the parsley leaves, then mix well.
- Roughly chop oregano and combine with olive oil and remaining parsley leaves. Add finely grated zest, remaining garlic and diced flesh from lemons, then season. Carve steaks and put on top of corn salad. Spoon fresh herb mixture on top. Serve with extra salad and herb mixture on the side.