About this recipe:Frying steak is marinated in a mixture of garlic, red onion, lime juice, chilli, thyme, coriander, oil and honey, before being barbecued to perfection. Use this steak as a main course or in fajitas.
Makes: 9 115g servings
6 cloves garlic
1/2 red onion, chopped
2 limes, juiced
1 Scotch bonnet chilli or to taste
2 tablespoons fresh thyme leaves
50g coriander leaves
175ml corn oil
2 tablespoons honey
1.35kg frying steak
sea salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Puree the garlic, onion, lime juice, Scotch bonnet, thyme, coriander, corn oil and honey into the bowl of a liquidiser or food processor until the ingredients are well incorporated. Marinate the steak with 125ml of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
Preheat a barbecue for medium-high heat.
While barbecue is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the sea salt and cook to desired doneness, approximately 4 minutes per side for medium-rare.
To serve, slice the steak against the grain into 3 to 6mm slices and drizzle the remaining marinade over the meat.