Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Mix your DailyDish Spice Mix along with some olive oil until roughly dressing like .

Washing Instruction

Wash your hands, corn on the cob, cherry tomatoes and cabbage well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

In Mexican cuisine, pico de gallo also called salsa Fresca or salsa cruda is traditionally made from chopped tomato, onion, and cilantro, with lime juice mixed in. In this recipe, we are using the dry spice version.

Step 1 - Pico De Gallo Corn

Rub your corn on the cob with olive oil, salt and pepper. Place onto an oven tray, cover with foil and pop into the oven for 12-15 minutes. Remove the foil, transfer your corn to a mixing bowl and rub with your DailyDish Spice Mix and olive oil mixture, add your cherry tomatoes and grated parmesan, return to the oven tray and continue roasting for a further 4-5 minutes.

Step 2 - Creamy Cabbage Slaw

Whisk together your sour cream, cream and lemon juice with a few dashes of milk to thin it out. Add your chopped coriander and season with salt and pepper. In a large mixing bowl mix your shredded cabbage and creamy dressing - taste and season with salt and pepper. Reserve to serve.

Step 3 - Seared Steak

Season your sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is hot but not smoking fry your steaks for 2-3 minutes on each side or cook to your desired doneness.

To serve

Divide your pico de gallo corn and tomatoes amongst your servings along with your creamy cabbage and seared steak.