Quick-cooking rump steak is topped with a charred corn salsa mixed with our sweet summer peaches for a any night meal that’s ready in just 20 minutes.
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 4 rump steaks
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 ears of corn kernels sliced off and cobs discarded
- 1/2 medium red onion diced
- 1 green chilli seeded and diced
- 2 medium peaches diced
- 2 tablespoons fresh juice from 2 limes
- 1/2 cup fresh coriander leaves and stems roughly chopped
