Beef and corn flank steak

BEEF AND CORN FLANK STEAK

Portions : 4 - Preparation time : 15 minutes - Marinating time : 12 hours - Cooking time : 25 minutes

Ingredients

Corn

• 4 ears fresh corn
• 60 ml (4 tablespoons) butter
• ½ lime, zest
• 125 ml (1/2 cup) feta cheese, crumbled
• Salt and pepper to taste

Flank steak

• 60 ml (4 tbsp.) soy sauce
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) maple syrup or honey
• 5 ml (1 tsp.) Sriracha sauce (hot sauce)
• 5 ml (1 tsp.) coriander seeds, ground
• 15 ml (1 tbsp.) herbes de Provence blend
• 60 ml (4 tbsp.) olive oil
• 4 portions flank steak
• Salt and pepper to taste

Topping

• Tortillas
• Chopped salad
• Avocado purée
• Hot sauce
• Red onion
• Rice

Preparation

1. Preheat barbecue to maximum.
2. In a bowl, combine soy sauce, garlic, syrup, hot sauce, coriander, herbes de Provence, olive oil, salt and pepper.
3. Add flank steak and marinate for 12 hours, if possible.
4. On the barbecue grill, cook the flank steaks for 4 minutes on each side. Remove and set aside.
5. On the barbecue grill, cook corn on the cob in its husks, indirectly, with the lid closed, for 15 minutes.
6. Trim both ends of the corn and remove the leaves.
7. Using a knife, cut along the cob to remove the kernels.
8. In a bowl, over the butter, add the corn kernels, let the butter melt, stir, then let cool.
9. Add lime zest, feta cheese, salt and pepper. Check seasoning.
10. Cut meat into thin slices.
11. Top each tortilla with meat, corn mixture and any toppings of your choice.