Pan seared skirt steak with lemon and herb gremolata & corn and feta salad

• 3 tbsp of olive oil
• Zest of 1 lemon
• Juice of 1⁄2 lemon
• 1 garlic clove, minced
• 1 small handful each of sage and parsley, chopped very finely
• Salt and pepper to taste 
  

Corn and feta salad

• Remove your steak from the fridge around half an hour prior to cooking. To prepare steak, add it to a large tray and marinate with a generous amount of salt and pepper, 2 tablespoons of olive oil and 2 tablespoons of Worcestershire sauce. Cover and set aside while you prep the other elements.
• Begin preparing the corn salad. Using a sharp knife, remove the corn kernels from the cob and add straight into a hot pan with 1 tbsp of olive oil. Stir the kernels to ensure they are coated in oil and leave them alone for a period of time to brown well/char. This can take up to 5 minutes. Once charred on one side, stir the corn and leave it alone again. Repeat the process until you’re happy with the level of char on the corn. Put aside to cool.
• Add the chopped avo, feta and coriander to a bowl. Add in a drizzle of olive oil, and salt and pepper to taste – keeping in mind the feta is already quite salty. Add in the corn and mix well. Set aside.
• Prepare the gremolata by finely zesting the skin of one lemon. On a chopping board, add the zest along with the minced garlic to the chopped parsley and sage, and chop together thoroughly to combine the flavours and create a fine consistency. Add this mix to 3 tablespoons of olive oil, and add the juice of half a lemon. Season with salt and pepper to your desire.
• Put a cast iron pan on a medium-high heat and wait for it to come up to temperate. Add your steak to the pan, searing it on each side for about three minutes to ensure a medium to medium-rare cook. You may use some extra oil if required, however the oil added to marinate should suffice.
• Slice the steak thinly and place over the top of the corn and feta salad. Top with a generous amount of the gremolata and enjoy!