for 4 person

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

How it's done

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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