Chimichurri bavette with corn & black bean salad

1. Boil the sweetcorn cobs for 8 minutes, or until just tender. Toss the onion with 1 tbsp vinegar and ½ tsp honey, plus a pinch of salt, and set aside.

2. Make a dressing using 1 tbsp vinegar, ½ tsp honey and 1 tbsp oil from the tomatoes, plus some seasoning. Very roughly chop the tomatoes, then toss with the beans and herbs on a large platter. Brush the steaks with a little of the tomato oil.

3. Heat a griddle pan over a high heat. When very hot, sear the steaks for 2 minutes on each side for rare, or 3 minutes for medium. Rest on a board, loosely covered with foil for 5 minutes. Meanwhile, griddle the sweetcorn to blacken it here and there.

4. Slice the corn from the cobs, then scatter over the salad, followed by the pink onions and dressing. Slice the steaks thickly and against the grain of the meat, then serve with the salad.