Wrap board with flank steaks

Wrap board with flank steaks

Total: 30 min. | Active: 10 min.
gluten-free
Nutritional value / person: 962 kcal
, Fat: 59 g
, Carbohydrate: 57 g
, Protein: 49 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Preparation

4 flank Steak (each approx. 200 g)
2 cooked corn cobs
2 tbsp olive oil
¾ tsp salt
a little pepper

Charcoal/gas/electric grill

8 corn tortillas

Serve

200 g crème fraîche
120 g preserved jalapeño peppers in slices, drained
2 limes, rinsed with hot water, dabbed dry, cut into wedges
1 bunch coriander
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How it's done

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Preparation

Take the meat out of the fridge approx. 30 mins. prior to cooking. Brush the steaks and corn with oil, season.

Charcoal/gas/electric grill

With the lid down, grill the steaks and corn cobs over/on a medium heat (approx. 200 °C) for approx. 4 mins. on each side. Remove the steaks and corn cobs from the barbecue, place on a platter, cover the steaks and leave to rest for approx. 5 mins. Grill the tortillas for approx. 1 min. on each side, plate up on a large board with the steaks.

Serve

Serve the crème fraîche, jalapeños, limes and coriander on the board. Remove the corn kernels from the cobs, serve alongside.

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