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.

Recipe by: Georgina Hayden

5 out of 5 stars(5) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
Pluschilling

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.

Ingredients

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)

Method

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.