Grilled Steaks with Corn

Ingredients

• 560 g rump steak (4 pieces of 140 g)
• 3 tbsp olive oil
• 1 bunch parsley
• 2 Garlic cloves
• 2 tbsp Red wine vinegar
• 1 tsp Dried oregano
• 0.5 tsp ground rosemary
• 3 tbsp oil (for frying)
• 8 young corn cobs
• 100 g butter

Instructions

1. 1.

   Coarsely chop the parsley, peel and thinly slice the garlic, and spread both on the bottom of a baking dish. Whisk together olive oil, vinegar, oregano, and rosemary to make a marinade. Arrange the steaks side‑by‑side in the dish and pour the marinade over them.

2. 2.

   Cover tightly and let marinate for three hours, turning halfway through. Twenty minutes before the end of marination, remove leaves and silk from the corn cobs, rinse, and pat dry. Heat butter in a pan without browning it; cook the corn in the butter over medium‑to‑low heat, turning frequently, until crisp‑brown, about 25 minutes.

3. 3.

   Heat oil in a skillet and sear each side of the marinated steaks for two minutes. Season with salt and pepper. Serve the corn cobs garnished with a thin slice of butter alongside the steaks.