Perfect Grilled Steak with Fennel Salad and Buttery Parmesan Corn

For the Steak: Take the steak out of the fridge 30 minutes before cooking, pat dry, and brush the steaks all over with thin layer of olive oil.

Season generously with salt and cracked black pepper

Sear the steak over a high heat until caramelised on all sides

Leave to sit on the indirect side of the grill until it reaches your desired temperature. (Use a meat thermometer to check the temperature. 53-55C is Medium Rare. Well Done is 71C.)

When the steak has almost reached your desired temperature, remove it from the heat and leave to rest (no less than 5 mins no more than 10).

Melt a big knob of butter and mix with chopped anchovy and a squeeze of lemon.

Pour half of it over the resting steak.

Sear for 3 mins on a high heat

Season the chopping board with Salt & Pepper

Cut the steak and combine with the rest of the butter mix.

For the Fennel Salad: Combine all the salad dressing ingredients in a bowl

Thinly slice the fennel bulb and the radishes and mix with the dressing. Allow to sit for 5 mins

Top with Baby spinach and Parmesan shaving before serving

For the Buttery Parmesan Corn: Sear the corn over a high heat until nicely charred (approx. 10-12mins)

Smear with butter

Place the grated parmesan and chopped coriander on a board Roll Corn in cheese/herb mix

Drizzle the steak with Argentine Chimichurri and serve

(See recipe)