INGREDIENTS
2 flank steaks
1 cup of hoppy, light-bodied beer (IPA or golden ale would be perfect)
1 red chilli, chopped up seeds and all
1 teaspoon of cumin
1 coriander root, cleaned and finely chopped
1 lemon, zest and juice
salt
pepper
TO MAKE
To begin, lightly score the steaks in a criss-cross pattern, being careful to only cut in a couple of millimetres, this will allow the marinade to penetrate the steak.
Generously season the steak with salt and pepper and place to one side.
Combine the beer, chilli, cumin, coriander root and lemon juice and zest in a glass or enamel dish.
Add the steaks and turn them over a couple of times to ensure they are evenly coated in the marinade.
Cover the dish and then place it in the fridge for the flavours to infuse for at least four hours.
When the time is up, remove from the marinade, pat dry and cook on a hot grill to your desired done-ness.
Remove and allow to rest briefly before slicing to serve.
River Cottage Australia’s Paul West will be appearing at Regional Flavours presented by The Courier-Mail from July 16–17 at South Bank. You can catch him on the EAT-SHOW-TELL stage or at River Cottage Australia at Epicurious Garden.