Mar­i­nated steak and salad

SERVES 4-6 PREPA­RA­TION: 5 MIN MARINATING: 2 HR OR OVERNIGHT COOK­ING: 10-15 MIN

Drum Food - - CONTENTS -

STEAK AND MARI­NADE

30ml (2T) Worces­ter­shire sauce 3 gar­lic cloves, crushed juice of 2 limes

30ml (2T) red wine vine­gar

15ml (1T) cumin seeds

15ml (1T) chilli flakes

1 onion, grated

30ml (2T) olive oil

1kg chuck steak salt and pep­per

SALAD

2 heads cos let­tuce

100g cherry to­ma­toes, halved 15ml (1T) Di­jon mus­tard 2 gar­lic cloves, minced

45ml (3T) olive oil

1 STEAK AND MARI­NADE

Mix the Worces­ter­shire sauce, gar­lic, lime juice, vine­gar, spices, onion and olive oil in a small bowl. 2 Sea­son the meat well on both sides with salt and pep­per and put in a flat non­metal­lic dish or tray. Cover with the mari­nade and chill for 2 hours or overnight. Bring to room tem­per­a­ture an hour be­fore grilling.

3 Heat an out­door grill or grid­dle pan un­til very hot. Pat the meat dry and sea­son with salt and pep­per. Grill for 5 min­utes on one side, turn over and re­peat un­til done to your lik­ing.

4 SALAD Halve the let­tuce heads and grill cut side down for 2 min­utes or un­til lightly charred. Place in a bowl with the to­ma­toes.

5 Whisk the mus­tard, gar­lic and olive oil to­gether and driz­zle over the salad. Serve with the meat.

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