Fresh pork neck steaks are rubbed with steak spice and seared in a splash of oil until perfectly caramelised. Sweetcorn on the cob is braaied with a touch of oil, salt, and pepper until tender and slightly charred.
Tip: Rest the steaks for a few minutes after cooking to lock in the juices. Brush the corn with a little butter and a sprinkle of fresh chives for an extra burst of flavour.
