Heat a pan to medium-high heat adding half the olive oil to the pan with the corn. Stir the corn in between, checking till it's brown around the edges before setting it aside in a dish.

Finely chop the coriander and add to a jar with all other ingredients for the dressing (coconut yoghurt, coriander, and crushed garlic with a dash of water to thin it). Mix to combine. This will be your dressing so can be set aside in the fridge till the end.

Thinly slice the red cabbage (small enough and thin enough to add to tacos). Pick coriander leaves from a bunch (this will be used for garnishing for topping). Set both aside.

Heat another pan over high heat and cook the steak to desired rareness. Remove the steak from the pan immediately once reaching the desired level of redness as it will continue to cook on a hot pan (even if the element is turned off). Slice the steak into strips once removed.

Serve by building tacos with all ingredients - topping with the yoghurt dressing.

Garnish with the fresh coriander leaves and season with salt and pepper. Enjoy!