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
500g Cape Grim flank steak
1 tsp rice bran oil
2 corn on the cob
1 tbsp unsalted butter, softened
Kewpie mayonnaise, to serve
8 corn tortillas
1 lime, cut into wedges, to serve
Shichimi togarashi, to serve
Green goddess dressing
1/2 bunch spring onions, finely sliced diagonally
1/2 tsp sesame oil
1/2 tbs light soy sauce
1/2 tbs sherry vinegar
1 tsp rice bran or grape seed oil
Method
- 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.
- 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.
- 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.
- Meanwhile, dry toast tortillas in a pan until warmed through, then set aside.
- 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.
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.
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Customers come back to the shop asking for it. I’m proud to be able to sell it.
Jamie Wright, Butcher on Bundook
Restaurants & Retailers
The European
161 Spring St
Melbourne
Circa, 2 Acland St
St Kilda
The Independent
Gembrook, VIC
Jolleys Boathouse - Adelaide, SA
Aubergine, 18 Barker Street, Griffith, ACT
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