Flank steak tacos with corn, avocado and coriander SERVES 4

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. 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 (firmly packed) coriander,

plus extra to serve

1 garlic clove, crushed

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

1 Preheat oven to 220°C. Dry-roast cumin and coriander seeds in a small frying pan over medium-high heat until fragrant (see cook’s notes p182), 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.