Name: Flank steak tacos with corn, avocado and coriander
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp cumin seeds; 2 tsp coriander seeds; 4 garlic cloves, coarsely chopped; 100 ml olive oil; 800 gm piece of flank steak, at room temperature; 200 gm sour cream; 1 chipotle chilli in adobo sauce; 12 flour tortillas; Lime wedges and Tabasco, to serve; Corn, radish and coriander salsa; 2 corn cobs, husks and silks removed; 1 avocado, diced; ½ small Spanish onion, thinly sliced on a mandolin; 3 radishes, thinly shaved on a mandolin; 1 cup coriander (firmly packed), plus extra to serve; 1 garlic clove, crushed; Finely grated rind and juice of 1 lime, or to taste

Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft. Flank steak is the ideal cut of meat for this recipe – it cooks quickly, while remaining tender.

Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

4 garlic cloves, coarsely chopped

100 ml olive oil

800 gm piece of flank steak, at room temperature

200 gm sour cream

1 chipotle chilli in adobo sauce

12 flour tortillas

Lime wedges and Tabasco, to serve

Corn, radish and coriander salsa

2 corn cobs, husks and silks removed

1 avocado, diced

½ small Spanish onion, thinly sliced on a mandolin

3 radishes, thinly shaved on a mandolin

1 cup coriander (firmly packed), plus extra to serve

1 garlic clove, crushed

Finely grated rind and juice of 1 lime, or to taste

Method

1.Preheat oven to 220°C. Dry-roast cumin and coriander seeds in a small frying pan over medium-high heat until fragrant, then crush with a mortar and pestle. Add garlic and 1 tsp sea salt, and pound to a coarse paste, then stir in half the olive oil. Transfer to a bowl, add steak and massage paste into meat. Set aside.

2.For salsa, heat a barbecue or char-grill pan to medium-high and barbecue corn, turning occasionally, until charred and just cooked through (5-8 minutes). Cool briefly, then slice off kernels and place in a bowl with remaining ingredients, toss to combine and season to taste.

3.Brush steak with remaining olive oil, season well and grill, turning once, until browned all over (4-5 minutes each side). Transfer to a roasting tray and roast until cooked to your liking (5-7 minutes for medium-rare). Rest for 10 minutes, then thinly slice.

4.Blend sour cream and chipotle chilli in a small food processor to combine and season to taste.

5.Char tortillas (30 seconds to 1 minute each side), top with sliced steak, chipotle sour cream and corn, radish and coriander salsa, scatter with extra coriander, season to taste, and serve with lime wedges and hot sauce.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

Instagram

Styling by Emma Knowles

Ingredients

Method

Related stories