More than 1 hour
Serves 2
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Ingredients:
- 1 bottle (500ml) buttermilk
- 2-3 Thai red chillies
- 2cm knob fresh ginger, grated
- 3 cloves garlic, crushed
- 1 tsp (5ml) salt flakes or fine salt
- Handful fresh coriander
- Juice (60ml) and grated peel of 2 limes or 1 lemon
- 2 (450g each) rib-eye steaks (on the bone) or steak of your choice
Method:
- Place buttermilk, chillies, ginger, garlic, salt, coriander and lime or lemon in a food processor and blitz until well combined.
- Submerge steaks in marinade, cover and marinate for 2-3 hours in the fridge (remove from fridge 30 minutes before you plan to cook so meat can reach room temperature).
- Remove meat from marinade, shake off excess sauce and pat dry.
- Braai over high heat (you should be able to hold your hand over the coals for 2-3 seconds only) for about 3-4 minutes on each side for medium-rare steak.
- Remove meat, cover and rest for 10 minutes before serving.