Amarillo Chilli Rump Steaks & Garlic Corn on the Cob

a) Meanwhile, peel and grate the garlic (or use a garlic press). In a small bowl, combine the garlic and the butter (see pantry for amount). Season with salt and pepper. 

b) Put the corn on the cob on a large sheet of foil. Spread the garlic butter over the top of the corn, then scrunch the foil closed to create a parcel. Pop onto a baking tray.

c) When the oven is hot, roast the corn on the top shelf until tender, 15-20 mins.

d) Quarter, core and thinly slice the apple (no need to peel). In a large bowl, combine the cider vinegar with the olive oil for the dressing and sugar (see pantry for both amounts). 

a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

a) Once cooked, drain the potatoes in a colander.

b) In a large bowl, combine the potatoes with the aioli. Season with salt and pepper. 

a) When everything's ready, add the apple and rocket leaves to the large bowl with the dressing. 

b) Toss to evenly coat the leaves. TIP: Don't add the leaves too early or they'll go soggy.