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How to make Jerk beef with warm corn and bean salad

Yield = 4
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon ground allspice
  • 1/2 teaspoons ground ginger
  • 1/2 teaspoons fresh thyme leaves
  • 1 teaspoon lime juice
  • Pinch chilli flakes
  • 4 (800g) Coles Australian beef scotch fillet steaks
  • 4 Coles Brand Australian sweet corn cobs, husks and silks removed
  • 2 spring onions, thinly sliced
  • 400g can four bean mix, rinsed, drained
  • 1/2 red chilli, seeded, thinly sliced
  • 1/2 cup coriander leaves
  • 1 baby cos lettuce, outer leaves removed, finely shredded

Lime aioli

  • 1/3 cup (100g) whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 1 tablespoon lime juice

Method

  • Step 1 Combine the oil, allspice, ginger, thyme, lime juice and chilli flakes in a small jug. Season. Place the steaks in a glass or ceramic dish. Pour over the marinade and set aside for 10 mins to marinate.
  • Step 2 Meanwhile, heat a barbecue grill or chargrill on medium-high. Cook the corn for 10 mins, turning frequently until charred all over. Remove from heat. Cool for 5 mins. Using a sharp knife, remove kernels and place in a large bowl. Add the spring onions, beans, sliced chilli, coriander and lettuce. Toss to combine.
  • Step 3 Cook the steaks on barbecue for 2-3 mins each side or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest. Thinly slice.
  • Step 4 To make the lime aioli, combine mayonnaise, garlic, extra lime juice and 3 teaspoons water in a small bowl. Season.
  • Step 5 Divide salad among plates. Top with steak and drizzle with lime aioli.