Ingredients

• 4 beef ribs
• flanken cut to 1cm/½in thickness
• 1 bunch of coriander
• stalks and leaves finely chopped
• 4 limes
• juice only
• 2 banana shallots
• chopped
• 4 tbsp olive oil
• 1–2 tsp ground cumin
• ½ tsp ground coriander
• 3 garlic cloves
• chopped
• 1 jalapeño chilli
• chopped
• 2 corn on the cobs
• husks removed
• 4 tomatillos (or green tomatoes)
• finely chopped
• 1 garlic clove
• finely chopped
• 2 tbsp finely chopped coriander
• 2 tbsp white wine vinegar
• pinch sugar
• pinch salt
• 1 ripe avocado
• flesh chopped
• ½ green chilli
• finely chopped
• ½ red onion
• very finely chopped
• lime juice
• to taste
• 2 tbsp chopped coriander
• 6 corn tortillas
• 2 tbsp vegetable oil

Directions

• Put the ribs into a large tray and add the remaining ingredients
• reserving half the chilli for the salsa
• and stir to combine. Leave to marinade at room temperature for at least 1 hour.
• Meanwhile
• for the salsa
• place the corn onto a large griddle pan and cook until browned all over. Remove the kernels and place into a large bowl. Add the remaining ingredients with the reserved chilli and mix.
• For the guacamole
• put all the ingredients into a pestle and mortar and pound to combine.
• For the tortilla chips
• preheat the oven to 200C/180C Fan/Gas 6. Cut the tortillas into triangles
• place on a baking tray and drizzle with the oil. Bake for 6–8 minutes.
• For the ribs
• heat a large griddle pan over a high heat
• add the ribs and cook on each side of 1–2 minutes. Warm through the left over marinade in a small saucepan over a medium heat.
• Place the cooked ribs
• salsa
• guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve.