This is a delicious combination of juicy sliced steak, confetti-bright corn relish, and a hefty hunk of grilled garlic toast, all totally heart-healthy. You can cook the steak and toasts in the grill, or light a fire and barbecue them outdoors.
2 teaspoons ground cumin
1 1/2 teaspoons chilli powder
3/4 teaspoon oregano
1/2 teaspoon black pepper
2/3 cup spicy tomato-vegetable juice
3 tablespoons freshly squeezed lime juice
2 cups frozen corn, thawed
2 spring onions, thinly sliced
1 small red capsicum, seeded and diced
370 g well-trimmed flank steak
1 loaf Italian bread, about 250 g, halved horizontally, then halved crossways
1 clove garlic, peeled and halved
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Stir together the cumin, chilli powder, oregano and black pepper in a small bowl. Place the tomato-vegetable juice and lime juice in a measuring cup. Measure out 2 1/2 teaspoons of spice mixture and stir into the tomato-lime juice mixture.
Combine the corn, spring onions, red capsicum and 1/2 cup of the tomato-lime juice mixture in a medium bowl. Stir to combine. Refrigerate until serving time.
Preheat the grill. Rub the remaining spice mixture onto both sides of the steak. Grill the steak 8 cm from the heat until medium-rare, about 4 minutes per side. Remove the steak but leave the grill on. Let the steak stand for 10 minutes before thinly slicing across the grain, on the diagonal.
Grill the bread, cut side up, until lightly toasted, about 30 seconds. Rub the toasted side of the bread with the cut garlic and with the remaining tomato-lime juice mixture and grill until lightly browned, about 1 minute. Serve the steak with the corn relish and the toasts.