Mexican beef wraps made from tender grilled steaks with with a vibrant corn salad and fragrant pepita sauce for a simple weeknight meal.
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1.Place each corn cob on a sheet of foil; brush cobs with 2 teaspoons of the oil and half the juice. Wrap foil tightly around each cob. Cook corn on heated oiled grill plate (or grill or barbecue) over medium heat, turning occasionally, for 15 minutes or until tender. Cool for 10 minutes. When cool enough to handle, cut kernels from corn.
2.Make pepita sauce. Process pepitas, coriander, garlic and oil in a food processor until well combined. Add juice and yoghurt; process until smooth. Season to taste.
3.Brush steaks with 2 teaspoons of the remaining oil; sprinkle with spices. Season. Cook steaks on heated oiled grill plate over medium-high heat, for 3 minutes each side, for medium-rare or until cooked as desired. Remove from heat; rest, covered with foil, for 5 minutes.
4.Meanwhile, place tortillas on heated grill plate for 30 seconds each side until charred lightly.
5.Place corn kernels in a large bowl with beans, tomatoes, avocado, coriander, remaining oil and remaining juice; toss gently to combine. Season.
6.Cut steak into thin slices. Top each tortilla with corn salad and sliced steak; serve drizzled with sauce.