There are nights when you want something bold and satisfying on the table fast — no complicated steps, no sink full of dishes, just real flavour in record time. That’s where this 20-minute garlic butter steak comes in. Seared to perfection and finished with a rich, fragrant butter, it delivers steakhouse-level indulgence without the wait.

Paired with a vibrant cowboy caviar salad — bursting with beans, corn, fresh herbs, and a zippy dressing — this recipe strikes the perfect balance between hearty and refreshing. It’s the kind of meal that feels a little bit special but is easy enough to pull off on a busy weeknight.

Ingredients

2 x 420g can Black Beans, rinsed, drained
420g can corn kernels, drained
1 red capsicum, deseeded, finely chopped
1 green capsicum, deseeded, finely chopped
2 x 125g pkt mini tomatoes, halved
1/2 red onion, finely chopped
1/3 cup finely chopped fresh coriander leaves
400g pkt Coles Australian Beef Sandwich Steak
1 tbsp olive oil
35g pkt Sweet & Smokey American BBQ roast or rub seasoning
80g garlic butter, sliced
Corn chips, to serve

Dressing
80ml (1/3 cup) fresh lime juice
60ml (1/4 cup) extra-virgin olive oil
1 tsp honey
2 garlic cloves, finely grated
1/2 tsp ground cumin

Method

Combine 2 x 420g can Black Beans, rinsed, drained, 420g can corn kernels, drained, 1 red capsicum, deseeded, finely chopped, 1 green capsicum, deseeded, finely chopped, 2 x 125g pkt mini tomatoes, halved, 1/2 red onion, finely chopped and 1/3 cup finely chopped fresh coriander leaves in a large bowl.

To make the dressing, whisk 80ml (1/3 cup) fresh lime juice, 60ml (1/4 cup) extra-virgin olive oil, 1 tsp honey, 2 garlic cloves, finely grated and 1/2 tsp ground cumin in a small bowl. Season. Add to the black bean mixture and gently toss until combined.

Place 400g pkt Beef Sandwich Steak on a board and drizzle with 1 tbsp olive oil. Use clean hands to rub the oil into both sides of the steaks. Rub steaks all over with 35g pkt Sweet & Smokey American BBQ roast or rub seasoning. Season.

Heat a frying pan or chargrill pan over medium-high heat. In 2 batches, cook the steaks for 1 minute on each side for medium or until cooked to your liking. Transfer to a plate and set aside for 1 minute to rest.

Divide the salad and steaks among serving plates. Top each steak with 40g garlic butter, sliced. Serve with Corn chips, to serve.