Mexican Steak & Corn Recipe

If this isn’t on your table next week, ask yourself one simple question… Why not!

Prep and cook in 25 minutes, serves 4.

4 sirloin steaks
Cobram Estate extra virgin olive oil
2 tablespoons burrito spice mix
4 tortillas, cut into 1cm wide strips
120g  mixed lettuce leaves
250g cherry tomatoes, quartered
1 red onion, thinly sliced
4 corn cobs, halved

For the dressing…

1 lime
300ml light sour cream

1. Rub steaks with oil and half the spice mix.

2. To make dressing, finely grate lime zest and squeeze 2 tablespoons of juice. Combine with cream and remaining spices. Add a little cold water to thin out, if necessary.

3. Spread tortillas over an oiled oven tray. Cook in a hot oven (200C) for about 5 to 8 minutes, or until lightly browned. Cool on tray. Combine with lettuce, tomatoes and onion in a bowl.

4. Cook steaks on a lightly oiled, heated grill plate over a medium to high heat for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil for 5 minutes.

5. Cook corn on same grill, turning occasionally for about 3 minutes, or until browned and tender.

6. Serve corn with steak and salad. Drizzle over dressing.

Tip: Grilled corn gets a lovely charred flavour while keeping the corn quite crunchy. If you prefer softer corn, boil, steam or microwave until tender, dry well and finish on the grill.