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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.