This recipe is totally back to front, because it is normally believed that steak should be marinaded before it is cooked to achieve a tender and juicy cut. As unusual, I challenge that belief, as I like to cook my meat without any flavouring except seasoning, then leave it to rest in a marinade, resulting in fresh flavours that have not been burned away during the cooking process.
You may have seen this with my Thyme and lemon Chicken recipe, again I like to dry cook the chicken then at the end squeeze over the lemon and add butter, resulting in a crispy outer skin, that is juicy at the same time.
So, back to my steaks, I simply cooked these lamb steaks in the griddle pan or the BBQ, then I have a dish ready and waiting with the marinade mixture, once the steaks are cooked they are left to rest in the dressing for about 5 min.
A really great way to serve them, is to slice up the meat, place it on top of a salad, then drizzle the dressing over the meat and salad together. It also works beautifully with chicken breasts for a killer chicken salad….
Season the steaks then dry fry them on a griddle pan, or on a BBQ
Slice the skins off the lime and add all the ingredients together in a high speed blender
Blend for a few seconds, not too long as it needs to be have some chunk to it.
Once the steaks are cooked, pour the dressing over and leave to rest for about 5 min then serve.
- 1/4 cup extra virgin olive oil
- 1/8 cup raw apple cider vinegar
- pinch of salt
- 1 lime skinned and chopped up
- 1 handful of mint, or preferred herb
- 1 tsp raw honey
- Season your steaks and cook them to preference.
- In a blender or Nutribullet, blend all the ingredients together and pour into a flat based bowl
- Once the meat is ready, leave to stand in the dressing for 5 min
- Serve when ready
- For a great salad, slice up the meat once it has rested, then top the greens and drizzle the dressing over both....