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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!