Fry the swivel steaks in a grill pan with sunflower oil (1 tbsp) on both sides until golden-brown, remove and keep warm in the oven at 50 ° C until serving. Fry the corn cobs in a second pan with sunflower oil (1 tbsp) and butter (1 tbsp) on all sides. Season with coarse sea salt from the mill (2 strong pries), remove and cut into 4 parts. Serve the swivel steak with sweet corn, garnished with a radish. Whole grain rolls and barbecue sauces are enough. *) Hot chili sauce, barbecue sauce with honey and mango curry sauce