Coffee Rubbed Steak, Grilled Corn on the Cob and Potato Salad

Ingredients

• 4 ears corn on the cob (fresh, husks and silks removed)
• 4 tbsp unsalted butter (melted)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Once hot, clean the grates with a grill brush and lightly oil them to prevent the corn from sticking.

2. 2

   While the grill is heating, prepare the corn. If you haven't already, shuck the corn by peeling back and removing the husks. Remove all the fine silk strands. A damp paper towel can help grab stubborn silks. Pat the cobs dry.

3. 3

   Place the shucked corn cobs directly onto the hot, oiled grill grates. Arrange them so they are not touching, allowing for even heat circulation.

4. 4

   Grill the corn for 12-15 minutes, using tongs to turn the cobs every 2-3 minutes. Continue grilling until the kernels are tender and have developed light char marks on all sides. The corn will become a brighter yellow.

5. 5

   Carefully remove the hot corn from the grill and place it on a serving platter. Immediately brush each cob generously with melted butter. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley, if desired, and serve immediately.

Ingredients

• 500 g Potatoes (About 3-4 medium waxy potatoes like Yukon Gold or red potatoes)
• 1 cup Curd (Use thick, full-fat plain yogurt, whisked until smooth)
• 1 small Red Onion (Finely chopped)
• 1 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped, plus more for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance the tanginess of the yogurt)
• 2 tsp Vegetable Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 6 leaves Curry Leaves (Fresh or dried)
• 0.25 tsp Turmeric Powder

Instructions

1. 1

   Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.

2. 2

   Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.

3. 3

   Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.

4. 4

   Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

5. 5

   Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.

6. 6

   Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.