Recipes+
Ingredients
Method
1.Preheat a barbecue flatplate over moderately high heat. Microwave corn, in husks, on High (100%) for 3 minutes. Remove to a heatproof board. Stand for 2 minutes or until cool enough to handle. Remove husks and silk. Brush corn with some of the oil. Add to barbecue; cook and turn for 4-5 minutes or until golden and cooked. Transfer to a serving plate.
2.Place remaining oil, onion, capsicum, beef and spice mix in a large bowl; toss to coat evenly. Add to barbecue; cook and turn for 2-3 minutes or until browned and just cooked. Transfer beef to a heatproof board. Slice thickly. Transfer capsicum and onion to a medium heatproof bowl.
3.Heat tortillas as packet directs. Spread tortillas with avocado. Top with lettuce, beef, capsicum and onion. Roll to enclose filling. Serve with sour cream.
Beef minute steak, also known as barbecue steak, is thin scotch fillet or porterhouse steak pounded to 1cm thickness. Try chicken tenderloins or lamb leg steak instead of beef. Reduce fat: Use light sour cream.
Note
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