Step 1

Heat BBQ grill plate to very hot. Season sweetcorn with salt and pepper, and rub in a little olive oil. Char the corn for a few minutes on each side until dark grill marks appear.

Step 2

Slice onion into thick rings, rub the cut side with olive oil, and char on the grill until the edges have blackened. Set aside and pull apart into rings when cool.

Step 3

For the salad, dice tomatoes into a fine dice. Cut kernels from the corn and add to a mixing bowl with diced avocado, chopped coriander, and chipotle pepper. Dress with lime juice, 2 tbsp olive oil, sea salt, and pepper.

Step 4

Heat BBQ or grill plate until very hot. Season scotch fillet with salt and pepper. Char for 3 minutes on each side, then cover with BBQ lid and cook for a further 3 minutes. For medium rare, check for 52°C internal using a digital meat thermometer. Rest on a cooling rack for 5 minutes before serving.

Step 5

Drizzle a little olive oil on asparagus and char on the grill for 30 seconds on each side.

Step 6

To serve, slice the steak and arrange with asparagus, onions, and plenty of salsa.