Preparation
For the marinated steak, whisk together the olive oil, lime juice, garlic granules, spices and herbs with some seasoning in a shallow dish. Add the steaks and turn to coat, then marinate for about 30 minutes at room temperature (or longer in the fridge). Preheat the barbecue.
Trim the ends off the spring onions and the asparagus and place in a dish or bowl, adding the corn cobs. Drizzle over 1 tablespoon of olive oil and some seasoning and toss to lightly coat.
Whisk together 2 tablespoons of olive oil, seasoning and the lime juice for zing, to make a dressing. Roughly chop the Sweet Gem lettuces for crunch and the coriander and toss through the dressing, then arrange on a sharing platter or individual plates.
When the barbecue is hot (and the flames have died down if cooking over charcoal), grill the corn on the cob, the asparagus and the spring onions until slightly charred all over for smokiness, turning as needed. The corn will take about 10 minutes, the asparagus 4-5 minutes and the spring onions about 2 minutes, depending on the heat level of the barbecue, so remove as they are ready.
Lift the steaks from their marinade and barbecue for about 3 minutes each side or until done to your liking. Remove to a plate, cover loosely with foil and leave to rest for 5 minutes.
Slice the corn kernels from the cobs and roughly chop the asparagus and spring onions into large bite-sized pieces, then scatter them over the salad to add colour, and crumble on the feta for tang.
Slice the steaks and arrange on top of the salad, drizzling any resting juices over to add smoky flavour.
A punchy Mexican-style marinade levels up this barbecued steak, which is served over a fresh and crunchy salad made with seasonal corn on the cob and asparagus.
Allow extra preparation time for marinating.