Chipotle scotch fillet and char-grilled vegetables
Place steaks in a large snap-lock bag or glass dish. Add half the oil, garlic,
chipotle chile and honey. Season, rub to coat and set aside for 10 minutes.
Place corn, capsicum, cauliflower, tomatoes and remaining oil in a large bowl. Season and toss to coat.
Heat a large char-grill pan or barbecue over medium-high heat and cook vegetables, in batches - corn for 10 minutes, capsicum and cauliflower for 5-6 minutes and tomatoes for 2-3 minutes, or until tender. Place vegetables in a large bowl, add black beans and half the coriander, season and toss to combine.
Reheat char-grill pan or barbecue over medium-high heat and cook steaks for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Serve steaks with char-grilled vegetables, rice, lime wedges and coriander sprigs.
T-bone, rump or porterhouse steak would also work well in this recipe.
Chipotle chile in adobo is available at supermarkets and greengrocers.
Slice steaks and toss through vegetables and rice for an on the go salad.