Step 1: Preheat a char-grill or barbecue on high and cook corn and capsicum for 2-3 minutes, turning and then remove capsicum, dice finely and place in a large bowl with onion.
Step 2: Cook corn for a further 3-4 minutes and then cut kernels from cob, then add to capsicum with rocket and coriander.
Step 3: Rub steaks with combined harissa and sugar and season and spray steaks with oil and cook for 2-3 minutes each side until cooked to taste, set aside, covered with foil, for 5 minutes to rest.
Step 4: In a jug, whisk olive oil, vinegar and cayenne and toss through salad and serve steak with salad and salsa.
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