Ingredients
¼ cup coriander leaves
chopped
¼ cup flat-leaf parsley
chopped
1 zest of lemon
2 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
4 cloves garlic
roasted (or ½ a head), optional
1 tbsp Dijon mustard
¼ cup honey
warmed
Equipment
- 1 Whisk
- 1 Mixing bowl
Instructions
- Whisk all ingredients, mashing roasted garlic in if using, until it becomes a smooth mixture. Ensure the marinade is completely cool before using.
- Pour over beef and marinate for at least 1-2 hours or overnight.
- After cooking the beef, serve with lemon wedges.
Notes
Tip
To roast garlic, drizzle half a head of garlic with half a teaspoon of olive oil and wrap tightly in foil. Place in an oven preheated to 180°C, and roast for about 30 minutes. Allow to cool before using.
Tip
We like to eat skirt or flank steak at home – it’s less expensive but really delicious. These cuts should either be cooked very quickly on the BBQ after marinating, or over a long period of time on low heat in a casserole.
Tip
When serving steak, be sure to cut on the diagonal across the grain as this makes it easier to chew.
Variation
If you don’t have time to roast garlic, 2 raw cloves chopped roughly can be used instead.
