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Cooks' Ingredients Root Ginger
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£6.20Price per unit
per kgThis punchy marinade is fantastic with seared steak but works gratifyingly well with other meat and fish too.
Recipe by: Georgina Hayden
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the ginger, garlic, coriander (stalks and leaves), chilli, sugar and black pepper in a mini food processor or high-speed blender. Add the lime juice, soy sauce and oil. Whizz until smooth, then pour into an airtight container or food bag large enough to hold the 2 steaks. Add the steaks to the marinade, turn to coat, then seal the container or bag. Chill for at least 1 hour (up to 24 hours).
Remove the steaks from the fridge 15 minutes before cooking. Set a large frying pan over a high heat; remove the steaks from the marinade (reserve any excess), then cook for 2-3 minutes on each side for medium rare, or to your liking. Transfer the steaks to a plate to rest, then pour the remaining marinade into the pan, add a splash of water and boil over a high heat for 2 minutes until piping hot throughout. Spoon over the steaks before slicing and serve with sweet potato fries and a green salad, if liked.
This calls for a spicy red such as No.1 Cederberg Syrah, South Africa, which balances mulberry and cherry flavours with oak and a touch of black pepper.
Typical values per serving when made using specific products in recipe
Energy | 3,305kJ/ 794kcals |
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Fat | 55g |
Saturated Fat | 17g |
Carbohydrates | 13g |
Sugars | 11.9g |
Fibre | 2.2g |
Protein | 58g |
Salt | 3.6g |
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Quantity of Cooks' Ingredients Root Ginger in trolley 0g
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