Carne Asada and Street Corn with Coriander Crema

In a bowl combine the coriander, garlic, cumin, hot honey, salt, lime and soy sauce and stir to combine. Slowly whisk in the olive oil until fully mixed.

Reserve a cup of the marinade to dress the steak once cooked then place the steak in with the remaining marinade and allow to sit overnight (or at least 4 hours if in a rush).

Preheat the grill to 230°c.

Place the steak over direct heat and sear for approximately 2 minutes per side until charred, then remove from the grill.

Allow to rest for approximately 10 minutes before slicing into thin strips.

Whisk together the sour cream, mayonnaise, coriander, garlic. Chipotle pepper, lime in a mixing bowl and set aside.

Place the corn over direct heat and char before turning. Char on all sides by which time the corn kernels should have cooked through.

Remove the corn from the heat and spread with the coriander cream.

Sprinkle with feta cheese and red pepper flakes to serve alongside the carne asada.