Grilled flank steak with fermented green chilli sauce

AT A GLANCE

  • Serves 4 - 6 people

For the sauce you need fermented vegetable liquid; we use the liquid from Peace Love sauerkraut or Life in a Jar vegetables, available at health-food shops and delicatessens. Start this recipe at least five days ahead to ferment the chilli mixture.

  • 2 tsp cumin seeds, dry-roasted
  • 1 tsp whole black peppercorns
  • 6 garlic cloves, finely chopped
  • ¼ cup (loosely packed) oregano
  • 1 tbsp dried oregano
  • 125 ml (½ cup) olive oil
  • 2 tbsp red wine vinegar
  • 1 kg flank steak, trimmed, cut into thin strips
  • 3 white onions, thickly sliced into rounds
  • 4 light-green banana chillies
  •  
  • Fermented green chilli sauce
  • 600 gm long green chillies, halved lengthways
  • 6 garlic cloves, coarsely chopped
  • 2 spring onions, coarsely chopped
  • 60 ml (¼ cup) fermented vegetable liquid
  • 2½ tbsp raw caster sugar
  • 2 tbsp finely grated ginger
  • 150 gm drained canned tomatillos, coarsely chopped
  • ½ cup (loosely packed) coriander, coarsely chopped
  • Juice of 1 lime or to taste
  • 2 tbsp olive oil
01   For fermented green chilli sauce, discard seeds from half the chillies, then coarsely chop. Add to food processor with garlic, spring onions, vegetable liquid, 2 tbsp caster sugar, ginger and 1 tbsp fine sea salt flakes, process until finely chopped, then transfer to a sterile 1-litre jar. Tap jar gently on the bench to remove air bubbles, cover with lid, but do not seal and set aside at room temperature to ferment (3-5 days, depending on climate). Stir with a sterile spoon every day, wiping sides of the jar with a clean paper towel. The chilli sauce will be ready when there are small bubbles in the jar and it has a slightly fermented smell. Seal lid and refrigerate for up to a month. Makes about 600ml.
02   Crush cumin seeds, peppercorns and 2 tsp salt with a mortar and pestle. Add garlic, oregano, and dried oregano, pound to a paste, then stir in 80ml olive oil and vinegar. Place flank steak in a large container or bowl, add marinade, toss to coat and refrigerate to marinate (8 hours to overnight).
03   Combine 125ml fermented green chilli sauce, tomatillos, coriander, lime juice, olive oil and remaining sugar in a bowl and season to taste.
04   Preheat a char-grill or barbecue to medium-high. Thread steak onto large skewers and set aside. Brush onions and banana chillies with remaining olive oil and grill, turning occasionally, until charred and tender (8-10 minutes).
05   Char-grill steak, turning occasionally, until charred and cooked to your liking (4-5 minutes for medium-rare). Set aside to rest (5 minutes), then serve with fermented green-chilli sauce and char-grilled onions and banana chillies.

Topics:

OREGANO, TOMATILLOS, DRINK SUGGESTION, GARLIC, STEAK, CORIANDER, ONIONS, LIMES, MODERN AUSTRALIAN, CHILLIES, MAIN, WINTER

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

JUICY YOUNG CABERNET FRANC. , suggested by MAX ALLEN

FEATURED IN

Jul 2015

Jul 2015

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