1/2 cup BBQ sauce
2 Tablespoons Olive Oil
1 Tablespoon Honey
1 Tablespoon Lime Juice
2 Porterhouse Steaks
1 Red Onion, Sliced
1 Corn Cob, Husk removed
pinch of Paprika
4 slices Streaky Bacon
1/2 Lettuce, leaves torn ( i use those fancy lettuces)
10 Cherry Tomatoes, quartered
3 Bocconcini Balls, torn into bits
Bread chunks, torn and grilled to serve
Preheat oven to 180'c. Line a baking tray with baking paper.
Add sauce, oil, honey and juice in a small container (big enough to squeeze both steaks into) and place both steak into dish, turning to coat. Leave aside to marinate for 20 minutes.
Place onion on the baking tray drizzle with a little oil and bake for 20mins until golden.
Meanwhile heat a frying pan, brush corn with oil and sprinkle lightly with paprika. Cook for 6-8mins, turning until charred, cool and slice off corn kernels. Cook bacon in the same pan until crispy. Cut into strips.
On a large serving plate combine lettuce, onions, corn, bacon, tomatoes and bocconcini.
Fry steak for 4mins on either side or until cooked to your liking. Brushing with marinade. Rest, covered for 5mins. Slice thinly and toss through salad with bread chunks.
Note: I heated up the leftover marinade and drizzled over my salad as a dressing otherwise a few teaspoons of balsamic vinegar mixed into the salad would also be great.