You’re going to want to put this in your mouth again and again and again! Yes, it’s that good.

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time1 day 30 mins

HERE’S WTF YOU NEED:
 2 rib-eye steaks
 1 tbsp dark soy sauce
 ¾ cup coriander leaves
 2 tbsp red chilli flakes
 1 tsp smoked sweet paprika
 1 tsp muscovado sugar
 3 cloves garlic
 olive oil
 1 tsp lemon juice and zest
 ½ cup orange juice
 1 shallot, diced
 2 tsp kosher salt
 sweet potato fries

HERE’S WTF YOU DO:
1

Wash those beautiful steaks and pat dry.

2

Blitz together the soy sauce, 1/2 cup of coriander leaves, red chilli flakes, paprika, muscovado sugar, garlic and 1/4 cup of olive oil. Then stir in the lemon juice and zest, and massage this goodness into the steaks. Refrigerate and marinate the steaks for 24 hours.

3

When ready to cook, let the steaks sit at room temperature for 5 minutes before wiping the marinade off (reserve the marinade), sprinkling the steaks liberally with salt and slap them on a grill. For the perfect steaks, you're going to want to check out the link below.

4

Meanwhile, fry the shallots on a medium fire in olive oil until lightly browned, then add the reserved marinade along with the orange juice and finely chopped remaining coriander leaves. Let this simmer and reduce by half, or until it reaches the consistency where it coats the back of your spoon.

5

Serve your smoky grilled steaks with this sauce spooned over and a side of sweet potato fries. Bon fuckin appétit!

Ingredients

HERE’S WTF YOU NEED:
 2 rib-eye steaks
 1 tbsp dark soy sauce
 ¾ cup coriander leaves
 2 tbsp red chilli flakes
 1 tsp smoked sweet paprika
 1 tsp muscovado sugar
 3 cloves garlic
 olive oil
 1 tsp lemon juice and zest
 ½ cup orange juice
 1 shallot, diced
 2 tsp kosher salt
 sweet potato fries

Directions

HERE’S WTF YOU DO:
1

Wash those beautiful steaks and pat dry.

2

Blitz together the soy sauce, 1/2 cup of coriander leaves, red chilli flakes, paprika, muscovado sugar, garlic and 1/4 cup of olive oil. Then stir in the lemon juice and zest, and massage this goodness into the steaks. Refrigerate and marinate the steaks for 24 hours.

3

When ready to cook, let the steaks sit at room temperature for 5 minutes before wiping the marinade off (reserve the marinade), sprinkling the steaks liberally with salt and slap them on a grill. For the perfect steaks, you're going to want to check out the link below.

4

Meanwhile, fry the shallots on a medium fire in olive oil until lightly browned, then add the reserved marinade along with the orange juice and finely chopped remaining coriander leaves. Let this simmer and reduce by half, or until it reaches the consistency where it coats the back of your spoon.

5

Serve your smoky grilled steaks with this sauce spooned over and a side of sweet potato fries. Bon fuckin appétit!

SOY-CHILLI-GARLIC STEAK

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