Serves: 4
INGREDIENTS
4 tablespoons red wine vinegar
1⁄2 teaspoon sea salt
2 garlic cloves, crushed
large handful flat-leaf parsley, finely chopped
small handful coriander leaves, finely chopped
25-30 grams jalapeño chillies, finely chopped
125 ml olive oil
4 T-bone steaks
METHOD
Combine the vinegar, salt, garlic, chopped herbs, jalapeños and olive oil in a small bowl. Pour half the marinade over the steaks and use a pastry brush to ensure they are evenly coated. Leave to marinate, refrigerated, for at least two hours or up to 24 hours. Set the remaining marinade aside to serve with the steaks.
Remove the steaks from the fridge 30 minutes before cooking.
Preheat the flat plate of the barbecue to hot and grill the steaks for 4-6 minutes each side or until cooked to your liking. Serve the steak immediately, drizzled with the extra marinade. Serves 4
Pantry note
Jalapeño chillies: this Mexican chilli has a rounded end and is dark green or bright red (when ripe). It ranges from hot to very hot (2500-8000 Scoville units) so remove the seeds and veins to reduce the heat when using. When dried they are called chipotles.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!