1 Corn on the Cob, niblets removed and cob discarded
2 each Avocados skins, seeds removed
1/2 cup Basil chiffonade
2 each Lime, juiced
1/2 tsps Salt, to taste
This recipe was created for Club House for Chefs by: Jane Crawford, Chef of Hopyard Bar and Sugar Skull in Charlottetown, PEI.
For the Flank Steak Seasoning: Put everything in a resalable bag and add the flank steak. Let rest in the fridge overnight.
For the Cuban Onion Seasoning: Put all ingredients in resalable bag and add sliced onions. Let rest in the fridge overnight.
For the Guacamole: Mix the raw sweet corn niblets, avocado pulp, lime juice and basil and season with salt. Cover this guacamole with airtight method and squeeze lime juice over the top to stop it from discolouring.
For the Flank Steak: Take flank out of the marinade and lay on 500-degree F grill for approximately 4 minutes on each side. Remove from heat and let rest before slicing. At the same time remove the onions from the seasoning and lay out flat on the 500-degree F grill, flipping the onions as they start to char.
For Serving: Warm the tortillas and serve with guacamole, grilled onions and the sliced flank steak.