Chimichurri Steak Salad

Make your chimichurri by mixing the chopped parsley, French onion, Birds Eye chillies, dried oregano, lemon juice, olive oil, salt and pepper in a bowl. Mix thoroughly and set aside.

Grill the cob of corn on a BBQ or grill pan until lightly charred. While the corn is cooking, prepare your salad by combining the rocket, cherry tomatoes, and avocado in a large bowl. Once the corn is cooked, slice the kernels off the cob and add to the salad. Add some chimichurri and mix thoroughly.

Cook the steak to your liking, then slice it thinly and place on top of the salad. Drizzle with extra chimichurri before serving.