Nothing says summer quite like charred corn for a lovely smoky flavour. Piled into a corn taco with crunchy cabbage, juicy rump steak and generous dollops of chipotle mayo, this is an all-round crowd pleaser.

Serves 4 as a light meal or snack, Prep Time 20 minutes, Cook Time 20 minutes

RUMP STEAK MARINADE

2 tsp smoked paprika

1 tsp cumin

1 tsp coriander

½ tsp cinnamon

½ tsp sea salt

2 tsp brown sugar

2 cloves garlic, minced

1 tbsp olive oil

500 g rump steak

 

CHARRED CORN

3 corn cobs

Olive oil

Juice + zest 1 lime

Sea salt

 

CHIPOTLE MAYO

¼ cup mayonnaise

¼ cup sour cream or Greek yoghurt

1 small clove garlic, minced

2 tbsp chipotle sauce

12 soft tacos

2 cups thinly shredded green cabbage

2 avocados, sliced

¼ cup coriander leaves

 

Mix together all the marinade ingredients for the rump steak in a small bowl, then rub this all over both sides of the steak and refrigerate for 4 hours or overnight.

Shuck the corn then rub generously with olive oil. Heat a griddle plate or BBQ and char the corn until you can see char marks on all sides of the cob. Set aside to cool then slice the kernels from the cobs and put into a bowl. Squeeze over the lime juice, sprinkle with the zest, season with sea salt then mix well.

Put all the ingredients for the chipotle mayo into a small bowl, season with sea salt and mix.

Heat the griddle plate or BBQ again and cook the rump steak for 3-4 minutes on each side or until cooked to your liking. Remove from the heat, cover loosely with tin foil and rest for 5 minutes. Once rested, slice, then serve with the charred corn, chipotle mayo, tacos, cabbage, avocado and coriander.