Ingredients
2 x 300g beef sirloin steaks
2 corn cobs
2 bunches of red spring onions
4 baby cos lettuce, cut into wedges
6 radishes, sliced (optional)

Ingredients for the marinade
3 tbsps olive oil
1 tsp brown sugar
2 cloves garlic, minced
1 ½ tsp chipotle powder
1 ½ tsp ground cumin
1 lime, juiced

Ingredients for the dressing
1 avocado, roughly chopped
1 garlic clove, minced
1 jalapeño chilli, roughly chopped
2 spring onions, roughly chopped
1 lime, zest and juice
2 tbsps olive oil
5g chives
5g parsley
3 tbsps sour cream
2 tbsps white wine vinegar
½ tsp salt
¼ tsp freshly ground pepper
½ tsp sugar

Method
Light your braai (bbq) and when the flames have died down, make the marinade by mixing everything together.

Pat the steaks dry with a piece of kitchen towel and then cover in the marinade and put to one side.

Put the red spring onions and corn on to the braai (bbq) and char until tender, around 10 minutes.

Put all of the dressing ingredients into a small blender and blitz until smooth.  Check the seasoning.

Put the steaks on to cook, this will take 3 to 4 minutes each side for medium, slightly less for rare and slightly longer for well done.  Rest the steak.

While the steak is resting, cut the sweetcorn kernels off trying to keep some long strips.  Cut the onions. 

Put the lettuce into a serving dish and put the avocado, spring onions, cobs.  Pour over the dressing.

Slice the steak and put on the top of the salad.