Tostadas with Beef Flat-Iron Steaks

Ingredients

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks
• 2 fresh corn cobs
• 8 x 10cm corn tortillas
• 1½ cups aged cheddar cheese, grated

Green Herb and Mustard Salsa:

• 3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• ½ cup each tightly packed mint and parsley leaves
• 1 Tbsp capers
• 2 garlic cloves, crushed
• Salt 
• Pepper

Toppings:

• Green herb and mustard salsa
• Sour cream
• Avocado, sliced 
• Feta, crumbled 
• Green chilli, sliced
• Coriander

Method

Rub the corn cobs with a little oil, season then grill on a preheated grill plate until lightly golden. Cut down the side of the cobs to remove the kernels.

Remove Silver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging. Season with olive oil and pepper. Allow to bloom at room temperature for 10 mins. Salt beef just prior to cooking.

Place tortillas on a flat, lined baking tray and top each one with cheese, leaving a 1cm border. Bake for 8 mins or until the cheese is melted and golden.

Heat a pan on a med-high heat. Cook the beef for 3–4 mins on each side.

Transfer to a plate, cover lightly with foil and rest for 5 mins before slicing thinly against the grain.

Whisk the oil, vinegar and mustard in a bowl and season with salt and pepper. 

Place the herbs, capers and garlic on a chopping board and chop everything together to form a coarse chunky paste.

Add to the bowl and combine.

Spread each tostada with sour cream, then top with corn, avocado, feta, sliced beef, green chillis and coriander. Drizzle with the salsa and serve immediately.