30-MINUTE MIRACLES

These fast weeknight wonders will have you relaxing in no time

CHARGRILL STEAK WITH CORN & ROCKET SALAD

SERVES 4 PREP 10 MINS COOK 15 MINS

2 corn cobs, husk removed

1 red capsicum, seeded, quartered

1 red onion, finely diced

60g baby rocket leaves

½ cup coriander sprigs

1 tbsp harissa paste

2 tbsp brown sugar

4 scotch fillet steaks

¼ cup extra-virgin olive oil

1 tbsp red wine vinegar

pinch cayenne pepper

mild tomato salsa, to serve

1 Preheat a chargrill plate or barbecue on high. Cook corn and capsicum 2-3 mins, turning to cook all sides. Remove capsicum, dice and place in a large bowl with onion.

2 Cook corn a further 3-4 mins. Cut kernels from cob and add to capsicum in bowl along with rocket and coriander.

3 Rub combined harissa and brown sugar over steaks and season. Spray grill plate with olive oil. Cook steaks 2-3 mins each side or until cooked to your liking. Set aside, loosely covered with foil, 5 mins.

4 Meanwhile, in a jug, whisk olive oil, vinegar and cayenne together. Toss vinaigrette through salad. Serve steak with salad and salsa.

TIP

You could use a ready-made vinaigrette or mayonnaise, if preferred.

MEXICAN MINCE BAKE

SERVES 4 PREP 5 MINS COOK 25 MINS

1 tbsp olive oil

1 red onion, thinly sliced

2 corn cobs, kernels removed