1/2 bunch coriander, mint and parsley, stalks included
1 long red chilli, finely chopped
1 clove garlic, minced on a fine grater
1 salad onion, finely chopped (white bulb with spring-like green tops)
1 tsp. dried oregano
Zest and juice of 1 lime
1 tbs. red wine vinegar
1/3 cup extra virgin olive oil plus extra for steak
Remove the steak from the fridge 1 hour before cooking.
For the green sauce, combine all the ingredients together to make green sauce.
Pre heat the BBQ to a medium-high heat. Oil steak lightly and season with salt. Grill the steak for 2-3 minutes on the fat side to render the fat. Lay flat and then cook for 6-8 minutes. Turn and cook for a further 6 minutes. Stand the steak upright and cook on the bone side for a further 2-3 minutes.
Remove from the grill and rest for at least 10 minutes on plate covered lightly with foil.
While the steak is resting brush the corn with oil grill for 10 minutes turning occasionally until they’re lightly charred. Remove and season with salt, paprika and a sprinkle of fetta.
Warm tacos for less than a minute on each side on the BBQ and keep warm in a clean tea towel.
Remove the meat from the bone and slice against the grain. Arrange on a plate with bone and drizzle a little extra oil, pinch of salt. Serve corn alongside with green sauce and warm tacos so everyone can help themselves.
