Coriander & charred lime steak

Name: Coriander & charred lime steak
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 20 g ginger, peeled and chopped; 2 clove/s garlic; 25 g pack coriander, stalks and leaves roughly chopped; 1 green chilli, deseeded and roughly chopped; 2 tsp light brown soft sugar; 1 tsp ground black pepper; 1 unwaxed limes, juice; 3 tbsp soy sauce; 3 tbsp Vegetable oil; 2 ribeye steaks (around 250g each); sweet potato fries and a green salad, to serve (optional)

This punchy marinade is fantastic with seared steak but works gratifyingly well with other meat and fish too.

5 out of 5 stars(7) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Pluschilling

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20g ginger, peeled and chopped
2 clove/s garlic
½ x 25g pack coriander, stalks and leaves roughly chopped
1 green chilli, deseeded and roughly chopped
2 tsp light brown soft sugar
1 tsp ground black pepper
1 unwaxed limes, juice
3 tbsp soy sauce
3 tbsp Vegetable oil
2 ribeye steaks (around 250g each)
sweet potato fries and a green salad, to serve (optional)

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.

And to drink...

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