• 4 x Harvey Beef Scotch Fillet Steaks
• 2 bunches of asparagus
• 1 brown onion

For the Salad

• 2 corn cobs, husks removed
• 1 ripe avocado
• 1 bunch coriander
• 1 large tomato
• 1 lime
• 1 tbsp. chopped chipotle pepper
• Olive oil, sea salt & pepper

1. Heat BBQ grill plate to very hot, season sweetcorn with salt pepper and rub in a little olive oil. Char corn a few minutes each side until dark grill marks appear.
2. Slice onion into thick rings, rub cut side with olive oil and char on the grill until edges have blacked. Set aside and pull apart into rings when cool.
3. For the salad, dice tomatoes in to a fine dice, cut kernels from the corn and add to a mixing bowl with diced avocado, chopped coriander and chipotle pepper. Dress with lime juice, 2 tbsp olive oil, sea salt and pepper.
4. Heat BBQ or grill plate until very hot, season scotch fillet with salt and pepper, char for 3 minutes on each side, then cover with BBQ lid and cook for a further 3 minutes. For medium rare check for 52c internal using a digital meat thermometer. Rest on a cooling rack for 5 minutes before serving.
5. Drizzle a little olive oil on asparagus and char on grill for 30 seconds on each side.
6. To serve – slice steak, arrange with asparagus, onions and plenty of salsa.