Cooking Instructions
1.
Remove the
steaks (1 pack)
from the fridge an hour before you intend to serve them. If using a charcoal barbecue, preheat the grill.
2.
To prepare the corn on the cob, melt the
butter (45 g)
in a pan or microwave, then stir in the
fajita seasoning (7 g)
. Coat each
corn on the cob (4)
in the spiced butter, then grill until tender. Top with the
coriander (30 g)
and
feta (50 g)
.
3.
Pat the steaks dry with kitchen paper. Mix the
paprika (1 g)
,
cumin (as needed)
and
coriander (as needed)
with 2 tbsp olive oil and season with salt and pepper. Rub the spicy oil on both sides of each steak to coat. Cook both steaks on the barbecue on each side, until lightly charred and cooked to your liking. Set aside.
4.
Drizzle the
ciabatta (4)
halves with oil and toast on the grill until golden. Slice the steak on the diagonal into strips.
5.
Spread some
mayonnaise (30 g)
onto the base of each ciabatta, then layer on the steak, the
rocket (50 g)
and a generous drizzle of the chimichurri from the steak pack, then the other ciabatta halves. Serve the sandwiches along with the spicy corn.