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:

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.

Source Reference: capegrimbeef.com.au