BBQ Beef Platter with Grilled Corn and Chipotle Coriander Mayo

Barbecued beef makes for easy and casual entertaining, especially when served party-style like this. The light spice rub adds some flavour and helps develop a delicious crust on the beef. We used scotch, but you could also use tri tip, sirloin, eye fillet, or any other cut, adjusting the cooking time as necessary.

Prep:
15 minutes plus marinating time
Cook:
30 minutes for rare beef
Serves:
6

Ingredients

For the spice mix:

1 tsp ground cumin

1 tsp sweet smoked paprika

¼ tsp chilli flakes

¼ tsp ground cinnamon

½ tsp dried oregano

1 tsp ground garlic

1 tsp sea salt

½ tsp freshly ground black pepper

For the chipotle coriander mayo:

2 Tbsp La Morena chipotle in adobe sauce

1 jarred roasted red pepper

1 clove garlic

A good handful of coriander leaves

¼ cup mayonnaise

Juice and zest of 1 lime

For the beef:

1 tsp olive oil

1kg piece beef scotch fillet

1 batch spice mix

2 corn cobs, husks removed

A few coriander leaves, for garnishing

Method

For the spice mix:

Combine the all the herbs and spices and set aside.

For the chipotle coriander mayo:

In a small food processor or stick blender, blitz the chipotle, roasted red pepper, garlic, coriander, mayonnaise, and lime zest and juice until smooth. This will be a little runny - put it into the fridge for at least a couple of hours to thicken up.

For the beef:

Rub the oil all over the beef, then rub in the spice mix and leave to marinate in the fridge for at least an hour (or ideally overnight). Bring out of the fridge an hour before you plan on cooking.

Heat the barbecue to a medium-high heat and grill the beef for five minutes on each side, or until cooked to your liking. Look for around 52-55 degree for rare to medium rare if using a thermometer.

Set aside to rest for at least 10 minutes before slicing thinly. Grill the corn for 5 to 10 minutes, turning occasionally until the kennels are cooked and slightly blackened. Set aside to cool for a few minutes, then cut the kernels from the cob.

To serve, put the sliced beef on a platter, drizzle with some of the chipotle mayonnaise, and sprinkle over the corn and coriander leaves.