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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.