Beef flank tortillas with chargrilled corn

Beef flank tortillas with chargrilled corn

 

Serves: 4

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?

 

 

Ingredients

Blue Triangle 500g Cape Grim flank steak
Blue Triangle 1 tsp rice bran oil
Blue Triangle 2 corn on the cob
Blue Triangle 1 tbsp unsalted butter, softened
Blue Triangle Kewpie mayonnaise, to serve
Blue Triangle 8 corn tortillas
Blue Triangle 1 lime, cut into wedges, to serve
Blue Triangle Shichimi togarashi, to serve

Green goddess dressing

Blue Triangle 1/2 bunch spring onions, finely sliced diagonally
Blue Triangle 1/2 tsp sesame oil
Blue Triangle 1/2 tbs light soy sauce
Blue Triangle 1/2 tbs sherry vinegar
Blue Triangle 1 tsp rice bran or grape seed oil

 

Method

  1. For the green goddess dressing, combine in a medium bowl the spring onions, sesame oil, soy sauce, sherry vinegar and oil. Season with a pinch salt and set aside.
  2. Heat a chargrill plate to high. Brush corn with butter and season. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 minutes. Set aside to cool slightly.
  3. Bring steak to room temperature and season generously with sea salt and freshly ground black pepper. Drizzle over 1 teaspoon oil to coat. Heat a frypan to medium high and grill steak until a crust forms, about 2 minutes for rare, then turn and repeat. Transfer to a board to rest 5 minutes. The meat will be rare, cook a little longer for medium rare.
  4. Meanwhile, dry toast tortillas in a pan until warmed through, then set aside.
  5. To serve, place on separate plates and bowls the green goddess dressing, the mayonnaise and tortillas. Cut the corn from the cob and place in a serving bowl. Thinly slice the beef and transfer to a plate. Offer lime wedges for squeezing and togarashi for sprinkling over tortillas.

 

TIP

Shichimi togarashi is a Japanese chilli spice with orange and sesame seeds. You can buy it from good Asian grocers and delicatessens.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

Instagram Feed

Restaurants & Retailers

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

True South Black Rock, VIC

True South
Black Rock, VIC

Paringa Estate Mornington Peninsula

Paringa Estate
Mornington Peninsula

Our Farmers

Richard Nicholls

Richard Nicholls

Jamie Oliver

Jamie Oliver

Jackie Marshall

Jackie Marshall

John D Bruce

John Bruce 2546

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs