Bavette Steak Tacos and Corn Salsa

This is a recipe to get you in the mood for summer! The magic here is in the corn and pomegranate salsa; zingy and fresh!

Ingredients

Serves 2-4

For the bavette:

-          500g bavette steak, brought up to room temperature

-          Olive oil

-          Salt & black pepper

For the corn & pomegranate salsa:

-          2-3 corn cobs

-          1/2 pomegranate (seeds)

-          ½ small red onion, finely diced

-          1 green chilli, finely chopped

-          Small bunch coriander, chopped

-          Handful of mint, chopped

-          Juice of 1 lime

-          2 tbsp of honey

-          Olive oil

-          Salt

To serve:

-          6-8 small corn tortillas

-          Crumbled feta

-          Extra lime wedges

Method:

1.      Season the bavette well with olive oil, salt and pepper

2.      Make the salsa by charring the corn in a hot pan or on the BBQ until nicely blistered on all sides, and leave to steam in a large bowl covered for 10 minutes. Slice kernels off the cob carefully once cooled. Mix the corn with pomegranate seeds, red onion, chilli, coriander, lime juice, olive oil, honey and salt. Taste to adjust the seasoning; it should be sharp, sweet, and slightly spicy.

3.      Get a pan or grill smoking hot to cook the bavette. Sear the bavette for about 2-3 minutes per side for a medium-rare cook, depending on the thickness. Rest for at least 10 minutes, before slicing thinly against the grain.

4.      Warm the tortillas by toasting in a dry pan or directly over a flame for a bit of char.

5.      Build the tacos; layer the sliced bavette, a spoon of salsa, and a sprinkle of crumbled feta. Delish!