Beef Steak Tacos with Corn & Chimichurri Yoghurt

Steps

1. Preheat oven to 200C (if using). Preheat BBQ to medium-high (if using). Prep beef. Pat beef dry, season and toss with 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. Thinly slice beef before serving. 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. Cook onion and corn for 5-6 minutes, until tender. Season to taste.
5. Prep slaw. Combine oil, vinegar, mustard and 1 tsp of smoky rub in a large bowl. Whisk well, then add remaining slaw ingredients and toss to combine. Season to taste.
6. Serve wraps filled with slaw, steak, corn, chimichurri yoghurt, sweet chilli sauce and garlic chilli blend.