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Buttermilk and coriander steak with salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Perfect for hosting a fancy meal without breaking the bank.
Ingredients:
  • 1 bunch coriander, leaves and stalks roughly chopped
  • 1 long green chilli, sliced
  • 1 lime, zested, juiced
  • 3 cloves garlic, chopped
  • 600ml buttermilk
  • 1kg beef skirt steak (see note)
  • 2 baby cos lettuce, outer leaves removed
  • 1 bunch radish, stems trimmed to 1cm, quartered
  • 3 Lebanese cucumbers, sliced into long wedges
  • 18.20 gm olive oil
Instructions:
  • In a food processor, blend coriander, chili, zest, and garlic until a coarse paste forms. Add buttermilk and blend until well combined. Set aside 250ml (1 cup) of the dressing. Place steak in a large bowl, pour the remaining dressing over it, cover, and refrigerate for 1 hour.
  • Place crisp lettuce leaves, fresh radishes, and crunchy cucumber slices in a generous-sized bowl.
  • Combine freshly squeezed lime juice with the reserved dressing and season generously with salt and freshly ground black pepper. Yield: 300ml.
  • Preheat a chargrill pan over high heat. Take the steak out of the marinade and gently pat it dry, then brush with oil. Grill for 4 minutes on each side for medium-rare or to your preferred doneness. Rest the steak, covered loosely with foil, for 5 minutes before serving.
  • Slice the steak thinly and present alongside a fresh salad, accompanied by a side of creamy buttermilk dressing.

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