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.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Restaurants & Retailers

Roaring Grill 301 Elizabeth Street, North Hobart

Roaring Grill
301 Elizabeth Street, North Hobart

L'Hotel Gitan, 32 Commercial Road Prahran

L'Hotel Gitan,
32 Commercial Road
Prahran

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

Peter G Bouchier Butchers

Peter G Bouchier Butchers

Our Farmers

Alison Napier & Son

Allison Napier

Charles Henry Rothwell

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Paul Saward

Paul Saward

Richard Nicholls

Richard Nicholls

Jamie Oliver

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