serves 4

INGREDIENTS

2 tbs extra virgin olive oil, plus, extra to drizzle

1 tsp smoked paprika (pimento), plus, extra to sprinkle

2 garlic cloves, finely grated

2 corn cobs, husks removed

4 x 200g beef sirloin steaks

2 baby cos lettuce, quartered lengthways

50g sharp cheddar cheese, crumbled

2 limes, halved

BEER VINAIGRETTE

375 ml beer (golden or pale ale)

¼ cup (60ml) extra virgin olive oil

1tbs apple cider or white wine vinegar

1 tbs maple syrup

METHOD

For the beer vinaigrette, place beer in a small saucepan over medium heat. Bring to a simmer and cook for 4-5 minutes until reduced to a 1/3 cup (80ml). Set aside to cool completely.

Preheat barbeque or chargrill pan to high heat. Combine oil, paprika and garlic in a bowl, season and brush over corn and steak. Chargrill corn, turning, for 4-5 minutes until lightly charred. Add steak and cook, turning, for 2 minutes each side for medium-rare or until cooked to your liking. Rest steak, loosely cover with foil, for 4 minutes. Slice kernels off corn cobs.

Meanwhile, combine the reduced beer, oil, vinegar and maple syrup in a bowl and season.

Slice steak and divide among plates with corn, cos and cheese. Drizzle with the vinaigrette and oil. Sprinkle over paprika and serve with lime halves.