Step 1

Chop a clove of garlic and peel two kiwis. Cut the kiwi fruit into small pieces and put everything in a bowl. Pour 30 ml mirin, 70 ml soy sauce and 30 ml maple syrup with the kiwi and the garlic. Puree with a hand blender to a liquid substance.

Step 2

Put the flank steak in a waterproof bag (IKEA) and add the marinade. Divide the marinade by kneading the bag and meat a little. Put it in the fridge for at least 4 hours. Over night would be even better.

Step 3

Clean the corn by removing the leaves. Chop a clove of garlic very small. Finely chop the coriander. Take a bowl and add the garlic and coriander together with 60 ml mayonnaise and 60 ml sour cream and mix it well. Remove the flank steak from the bag and pat it dry.

Step 4

Heat your BBQ to 250 degrees direct heat. Grill the corn on all sides for about 10 minutes until it is brown. Stay with the corn cobs and turn every minute for up to 2 minutes. Close the lid in between, flames are not wanted.

Grill the flank steak for 2.5 minutes on each side (depending on the thickness). In this recipe we have a thin steak but if you have bought a thicker flank steak it will take a little longer. If necessary, check the core with a core thermometer (50 degrees for medium-rare after resting).

Step 5

When the bavette is resting (about 3 minutes), coat the corn on the cob with the sour cream mixture. Then squeeze half a lemon over the corn cobs and sprinkle some crumbled feta cheese on it. Cut the flank steak across the grain into fairly thin slices and sprinkle with finely chopped spring onion. Enjoy!