Coriander & charred lime steak

This punchy marinade is fantastic with seared steak but works gratifyingly well with other meat and fish too.

Ingreadient

• 20g ginger, peeled and chopped
• 2 clove/s garlic
• ½ x 25g pack coriander, stalks and leaves roughly chopped
• 1 green chilli, deseeded and roughly chopped
• 2 tsp light brown soft sugar
• 1 tsp ground black pepper
• 1 unwaxed limes, juice
• 3 tbsp soy sauce
• 3 tbsp Vegetable oil
• 2 ribeye steaks (around 250g each)
• sweet potato fries and a green salad, to serve (optional)

Step by step

1. Put the ginger, garlic, coriander (stalks and leaves), chilli, sugar and black pepper in a mini food processor or high-speed blender. Add the lime juice, soy sauce and oil. Whizz until smooth, then pour into an airtight container or food bag large enough to hold the 2 steaks. Add the steaks to the marinade, turn to coat, then seal the container or bag. Chill for at least 1 hour (up to 24 hours).
2. Remove the steaks from the fridge 15 minutes before cooking. Set a large frying pan over a high heat; remove the steaks from the marinade (reserve any excess), then cook for 2-3 minutes on each side for medium rare, or to your liking. Transfer the steaks to a plate to rest, then pour the remaining marinade into the pan, add a splash of water and boil over a high heat for 2 minutes until piping hot throughout. Spoon over the steaks before slicing and serve with sweet potato fries and a green salad, if liked.