1 pack of Silver Fern Farms New York Strip Steaks
2 fresh corn cobs
8 x 10cm corn tortillas
1½ cups grated aged cheddar cheese
sea salt and ground pepper
Green Herb and Mustard Salsa
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ cup each tightly packed mint and parsley leaves
1 tablespoon capers
2 cloves garlic, crushed sea salt and ground pepper
sour cream, sliced avocado, crumbled feta, sliced green chillis and coriander
Rub the corn cobs with a little oil, season then grill on a preheated grill plate until lightly golden. Cut down the side of the cobs to remove the kernels.
Remove the Silver Fern Farms New York Strip Steaks from the fridge and packaging. Season with pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.
Place the tortillas on a flat, lined baking tray and top each one with cheese, leaving a 1cm border. Bake for 8 minutes or until the cheese is melted and golden.
Heat a pan on a medium-high heat. Cook the Silver Fern Farms New York Strip Steaks for 3–4 minutes each side.
Transfer to a plate, cover lightly and rest for 5 minutes before slicing thinly against the grain.
To serve: Spread each tostada with sour cream, then top with corn, avocado, feta, sliced steak, green chillis and coriander. Drizzle with the salsa and serve immediately. Makes 8
Green herb and mustard salsa. Whisk the oil, vinegar and mustard in a bowl and season with salt and pepper.
Place the herbs, capers and garlic on a chopping board and chop everything together to form a coarse chunky paste. Add to the bowl and combine. Serves 8.