Beef Steak Tacos with Corn & Chimichurri Yoghurt

Steps

1. Preheat oven to 200C (if using). Preheat BBQ to medium-high (if using). Prep slaw & beef. Combine oil, vinegar, mustard and first measure of smoky rub in a large bowl. Whisk well and set aside. Pat beef dry, season and toss with remaining smoky rub and a drizzle of oil. Prep onion.
2. Heat tortillas. Wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. Alternatively, wrap in foil and cook in oven or on BBQ for about 10 minutes, until warmed through.
3. Cook beef. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered. Alternatively, do this on the BBQ. Wipe and reserve pan.
4. Cook onion & corn. Return pan to high heat with a drizzle of oil and knob of butter. Add onion and corn. Cook for 5-6 minutes, until tender. Season to taste. Thinly slice beef.
5. Finish slaw. Add remaining slaw ingredients to bowl with vinaigrette and toss to combine. Season to taste.
6. Serve wraps filled with slaw, steak, corn, chimichurri yoghurt, sweet chilli sauce and garlic chilli blend.