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CHEFS CYRILLE PANNIER, DAVID GOLDSTEIN, NIGEL HENDERSON

COFFEE MARINATED AUSSIE BEEF FLANK SATAY

Coffee marinated Aussie beef flank satay

Prep Time | 2 Hours

Cook Time | 10 min

Technique | Grill

Meat | Beef

Cut | Flank

Serves | 6

Ingredients

Portion Size: 8 oz
Alternate cuts: Aussie grassfed beef flap

4 pounds trimmed Aussie grassfed beef flank
2 cups coffee, olive oil, fermented garlic and cilantro marinade
3 cups wild mushroom mixture
2 cups cooked farro
1 head Boston lettuce
1 cup curry mayonnaise

Method

For the beef: In a large bowl, combine marinade, pour over meat and refrigerate for 2 hours. Using soaked skewers, pierce 2 ounce portion of marinated flank steak and grill until desired doneness.

For the farro: Sautee diced wild mushrooms with olive oil in a sauce pot until golden brown. Add farro to the pot and toast for another 2 minutes, then add water and cook thoroughly.

To plate: Spoon a nice dollop of the curry mayonnaise onto the plate. Then take a single leaf of lettuce and spoon the farro into the leaf, using the leaf as a ‘bowl’. Finish by placing two skewers across the top of the dish.

Recipe reposted with permission from True Aussie Beef & Lamb.
See original recipe here.