The following marinades make enough for 4 thick sirloin steaks.
Chilli and lemon grass
- 1 clove garlic, crushed
- 5cm stick (10g) fresh lemon grass, chopped finely
- 1 teaspoon ground coriander
- 2 tablespoons fish sauce
- 1 fresh small red thai chilli, chopped finely
- 2 tablespoons peanut oil
Whack the whole lot in a large bowl with the steaks.
Time hanging out with steaks in the fridge – 3 hours, or overnight if you can.
Basil and anchovy
- 2 teaspoons finely chopped fresh oregano
- 1/4 cup finely chopped fresh basil
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 4 drained anchovy fillets, chopped finely – No, they won’t make your steak taste fishy. Think of them as salt in fish form.
Whack the whole lot in a large bowl with the steaks.
Time hanging out with steaks in the fridge – 1 hour
Mustard and balsamic
- 2 cloves garlic, crushed
- 1/2 cup (125ml) balsamic vinegar
- 1 tablespoon wholegrain mustard
- 2 tablespoons olive oil
Whack the whole lot in a large bowl with the steaks.
Time hanging out with steaks in the fridge – 1 hour
These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.
Photo: Prue Roscoe
