Grilled steak with spicy cilantro sauce

Prep 15 min
Total 25 min
Makes 4 Servings



grilling steaks, about 500 g, at room temperature
1/2 tsp
serrano chilies, coarsely chopped
1/2 cup
2 tbsp
2 tbsp
1 cup
chopped fresh cilantro
1/2 cup
fresh mint leaves


  • PREHEAT barbecue to medium-high. Sprinkle both sides of steaks with salt and season with fresh pepper.
  • WHIRL garlic and chilis in a food processor until finely chopped. Add lime juice, fish sauce, brown sugar, cilantro and mint. Whirl until finely chopped. Scrape into a small bowl. Set aside.
  • OIL grill. Barbecue steaks, with lid open, 3 to 5 min per side for medium-rare if steak is 1 in. thick. Transfer steaks to a cutting board. Let stand 5 min, then slice into thin strips. Serve steak drizzled with cilantro sauce and sprinkled with more mint of desired.

Serve with a side of Cauliflower ‘rice’.


Calories 262, Protein 27 g, Carbohydrates 11 g, Fat 12 g, Fibre 1 g, Sodium 1045 mg.

Wine Pairings

Pair it with: An easygoing French fave
This cabernet franc from the Loire Valley has a pleasingly assertive acidity and red-cherry and raspberry flavours. Exuberant yet approachable, it pairs perfectly with grilled beef and herbs.
Our Pick: Domaine du Petit Clocher Cabernet Franc, France, $15.

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