Buttermilk jalapeno and coriander

char-grilled steaks

  • 600ml buttermilk
  • 2 fresh jalapeño chillies, chopped
  • 1 clove garlic
  • 1 teaspoon finely grated lime rind
  • ¼ cup (60ml) lime juice
  • ½ cup coriander (cilantro) leaves
  • 2 green onions (scallions), chopped
  • sea salt and cracked black pepper
  • 1.5kg skirt steak
  • vegetable oil, for brushing
  • sorrel leaves and sliced jalapeños, to serve 
  1. Place 2 cups (500ml) of the buttermilk, jalapeño, garlic, lime rind and juice, coriander, onion, salt and pepper in a small food processor and process until combined. Place the marinade in a large bowl. Add the steak and set aside in the refrigerator for 1 hour to marinate. 
  2. Preheat a char-grill pan or barbecue to high. Remove the steak from the marinade and brush with oil. Cook for 6 minutes, then turn and cook for a further 6 minutes for medium or until cooked to your liking. 
  3. Slice the steak, sprinkle with salt and pepper and serve with the remaining buttermilk, sorrel and jalapeños. Serves 4.
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