Thyme beef steaks with herb dip & lemon pepper corn

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How to make Thyme beef steaks with herb dip & lemon pepper corn

  • Yield : 6
  • Prep Time : 0:05
  • Cook Time : 0:10
  • Total Time : 0:15

Ingredients

  • 1.2kg marinated beef thyme and pepper roast
  • 2 teaspoons garlic-infused extra virgin olive oil
  • 425g pkt corn cobbettes
  • 2 teaspoons lemon pepper seasoning

Herb dip

  • 2 x 150g ctns Wattle Valley Rocket with Cashew & Parmesan Chunky Dip
  • 1 bunch fresh chives, cut into 1cm lengths
  • 1/2 bunch fresh continental parsley, leaves picked, chopped

Method

  • Step 1 Cut the beef into 6 even steaks. Brush both sides of the steaks with oil. Season with salt and pepper.
  • Step 2 Preheat a barbecue grill or chargrill on medium-high. Cook the steaks on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 3 Meanwhile, to make the herb dip, combine the dip, chives and parsley in a bowl. Season with salt and pepper.
  • Step 4 Cook corn following packet directions. Transfer to a large bowl. Add the lemon pepper seasoning. Toss until well coated.
  • Step 5 Top the steaks with the herb dip and serve with the corn mixture.

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