These flank steaks can be enjoyed as a meal for 4 or as part of a larger braai with a variety of meats and side dishes.
In a small bowl, combine all the Mexican rub spices together.
Lightly coat the flank steaks in olive oil. This will help the rub to stick.
Generously apply the Mexican rub to the beef massaging all the spices into the steaks.
Brush each ear of corn with olive oil, sprinkle chilli powder over them (how much is up to you) and season with salt and freshly ground black pepper.
Place the flank steaks over a hot fire or in a griddle pan and sear for 4 minutes on each side. Then transfer them to a cooler part of the fire (or lower the stove-top heat) and cook for another 2 minutes per side for medium-rare.
Grill the corn alongside the steaks, rotating occasionally until cooked through and slightly charred on all sides.
Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
Garnish the Mexican street corn with fresh coriander leaves, grated Parmesan cheese and dollops of crème fraiche and serve with lime wedges.
Thinly slice each flavoursome flank steak for easy sharing, sink your teeth into those juicy corn kernels and don’t be shy to lick your fingers.