This Mexican feast is full of flavour and perfect for sharing. The flanken cut ribs will need to be cut by a butcher, but seek them out as they taste so delicious.

Serves                   4

Prep                      30 minutes to 1 h

Cooking time        10 to 30 minutes


For the ribs
·         4 beef ribs, cut widthways to 1cm/½in thickness

·         1 bunch of coriander, stalks and leaves finely chopped

·         4 limes, juice only

·         2 banana shallots, chopped

·         4 tbsp olive or avocado oil

·         1-2 tsp ground cumin

·         ½ tsp ground coriander

·         3 garlic cloves, chopped

·         1 jalapeño chilli, chopped

For the homemade Tortilla Chips
·         6 corn tortillas

·         2 tbsp vegetable oil


For the salsa
·         2 corn on the cobs, left whole but husks removed

·         4 tomatillos, finely chopped

·         1 garlic clove, finely chopped

·         2 tbsp finely chopped coriander

·         2 tbsp white wine vinegar

·         pinch sugar

·         pinch salt


For the guacamole
·         1 ripe avocado, flesh chopped

·         ½ green chilli, finely chopped

·         ½ red onion, very finely chopped

·         lime juice, to taste

·         2 tbsp chopped coriander

  1. 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.
  2. .For the tortilla chips, preheat the oven to 200C/180C Fan/Gas 6.
  3. Cut the tortillas into triangles, place on a baking tray and drizzle with the oil. Bake for 6–8 minute.
  4. 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 and the reserved chilli and mix.
  5. For the guacamole, put all the ingredients into a pestle and mortar and pound to combine.
  6. To cook 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.

Place the cooked ribs, salsa, guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve.


Recipe sourced from BBC Food

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