Ingredients
2 tbsp SIDS CHILLI & TOMATO OIL
4 cloves garlic, minced
¼–½ cup chopped coriander
¼ cup rice bran oil
2 tbsp chilli oil
¾ cup orange juice
2 limes, juiced
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp ancho powder, optional
1 tsp cumin
1 tsp SIDS SALT & PEPPER
1 kg skirt or flank steak for marinating
Directions
Whisk SIDS LOW SUGAR RASPBERRY VINEGAR, SIDS SALT & PEPPER, SIDS CHILLI & TOMATO OIL and all of the ingredients (except for the steak) in a medium sized bowl until well combined.
Alternatively, you can process the ingredients in a food processor or blender until smooth.
To use the marinade, add it to a large sealable bag with the steak and rub it thoroughly into the meat. Seal and refrigerate for at least 2 hours, or overnight for more flavour penetration.
Discard the marinade, then grill the marinated steak on the grill, turning every 15 seconds, until cooked to your liking. 55°C is medium-rare. Let the steak rest for 10 minutes, then slice it against the grain and serve it up.
