INGREDIENTS
For the potato salad:
- 400g baby potatoes, cut in half
- 1 cob of corn
- 1/4* cup parsley, chopped
- 1/4* cup mint, chopped
- 1/4* cup basil
- 1/2 tsp dried dill or 1/2 tbsp fresh dill, chopped
- 1/8 cup apple cider vinegar
- 1/4 cup olive oil
- 1/2 tbsp chopped garlic
- 1/2 tsp smooth dijon mustard
- Salt and pepper to taste
*Feel free to add more herbs if you like. Add it to the level that you like. I love LOTS of herbs, so I add more, but you can tone it down for others who want it a little more balanced.
 
INSTRUCTIONS
Start by preheating the barbecue to about 425F (medium-high heat). Pat dry your steaks and season them with salt and pepper. Set aside.
In a large pot place the potatoes and corn. Add water to just above the potatoes, but enough so the corn is just floating. Bring to a rolling simmer over medium-high heat. Cook until the corn is done, flipping every few minutes, and remove the corn. Continue to cook until the potatoes are soft (about 10 mins), then drain and set aside to cool slightly.
Meanwhile, once your barbecue is up to heat, sear the steaks 3-4 mins a side or until the internal temperature reaches about 120F (medium rare). Remove from the barbecue and set aside to rest for 5 mins for them to reabsorb the juices. To serve the steak, you can either pre-slice (like we did) or you can serve per person.
Once the corn is cool enough to touch, cut the kernels off the cob by placing the cob up on one end and running your knife down the side to cut at the bottom of the kernel. Repeat around the cobs until all kernels are off the cob. In small bowl, combine the dill, apple cider vinegar, olive oil, garlic and mustard in a bowl. Whisk together (with a whisk or fork) until combined.
Add the corn, parsley, mint, basil and sauce to the potato pot. Mix together thoroughly and season with salt and pepper. Serve with your warm steaks.
Serve immediately.
Serves 2-3
 
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Recipe created by: 
Wine, Food & Friends
