Honey Lime Steak with Chimichurri Sauce for the SRC

Honey Lime Steak with Chimichurri Sauce for the SRC

The picture really doesn’t do this meal justice.  It was delicious. It was possibly the best steak I’d eaten in a long while and it is almost certainly going to have an effect on the way I prepare and cook steak in the future.

So what was the secret?

A marinade.  A lovely delicious sweet and sticky marinade.  Why do I ever cook steak without marinating it first?   Why make a super delicious sauce to serve with the steak but then serve it with an unmarinated piece of meat?  Why has this gem of wisdom not slapped me in the face before now?  I marinate chicken all the time so why not steak?  As I said, things are going to change.

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