T-bones with Pickled Chilli, Corn and Avocado


Emma Knowles recipe for T-bones with pickled chilli, corn and avocado.

What you will need

2 tsp ground cumin

100 ml pickling liquid from jarred pickled chillies

2 garlic cloves, finely chopped

4 T-bone steaks (about 300gm each)

  Corn, pickled chilli and avocado salad 2 corn cobs, husks and silks removed

For drizzling: olive oil

60 ml (¼ cup) extra-virgin olive oil

Juice of 1½ limes, or to taste

1 tbsp sherry vinegar

½ garlic clove, finely chopped

2 ripe avocados, halved and cut into wedges

80 gm feta, coarsely crumbled

1 cup (loosely packed) coriander

¼ Spanish onion, thinly sliced

3 pickled chillies, thinly sliced


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