- 10-12瓣大蒜，剝皮，微微壓碎
- 1/2杯又1湯匙的橄欖油
- 1茶匙乾紅椒片
- 2/3杯萊姆汁(約五顆新鮮萊姆)
- 2茶匙磨碎的芫荽籽
- 1 1/2茶匙的孜然粉
- 香菜少許，剁碎
- 1 1/2茶匙海鹽，少許備用
- 1/2茶匙現磨黑胡椒，少許備用
- 1塊900公克沙朗牛排
- 將大蒜與橄欖油一同加入平底鍋加熱，小火慢慢加熱4分鐘，小心別讓大蒜燒焦，加入紅椒片後關火，冷卻一分鐘後加入萊姆汁，再開始加熱，熱了之後(不要滾)關火，將萊姆大蒜橄欖油倒出至一大碗中冷卻，冷卻後拌入5.6.7.8.9，將醃醬及牛排放入一密封袋中(要足夠讓牛排平放)，放入冷藏庫至少1小時最多不超過4小時，約每30分鐘須將袋子翻面。
- 將烤肉架or烤盤預先加熱至高溫，取出牛排後，用紙巾將牛排拍乾，用手或刷子輕輕將牛排上油，兩面均灑上鹽及黑胡椒，一面烤3分鐘翻面將另一面烤三分鐘即為5分熟；各烤5分鐘即為7分熟；各烤7分鐘即為全熟。將牛排從烤盤取下後，靜置5分鐘再分切。
- 與帶有胡椒及香料風味的Shiraz為絕配
- 推薦: 南非Excelsior Paddock Shiraz
Lime-Garlic marinated Sirloin Steak
Recipe courtesy of Chef John Schenk of Strip House
- 10-12 cloves garlic, peeled, and lightly crushed
- 1/2 cup plus 1 teaspoon olive oil
- 1 teaspoon red pepper flakes
- 2/3 cup fresh lime juice (about 5 limes' worth)
- 2 teaspoons ground coriander seed
- 1 1/2 teaspoon bround cumin
- 2 tablesppons chopped cilantro leaves
- 1 1/2 teaspoon ground sea salts, plus extra for seasoning
- 1/2 teaspoon grounf black pepper, plus extra for seasoning
- 1 2-pound sirloin steak
- Combine garlic and 1/2 cup oil in a saute pan and bring to a simmer. Gently cook for about 4 minutes, being careful not to let the garlic brown. Add the red pepper flakes and remove from the pan and from the heat. Allow the mixture to cool for 1 minute, then add the lime juice and bring black to a simmer. Once a simmer is reached, remove the pan from the heat and por the contents into a wide, shallow bowl to cool. Stir in 5.6.7.8.9. Combined the steak and the cooled marinade in a zip-sealed bag large enough to hold the meat flat. Marinate in refrigerator for at least one hour but no more than 4 hours, turning the bag every 30 minutes or so.
- Pre-heat the grill to high heat. Remove the meat from the marinade and discard any solids that may be clinging to the meat, and pat the meat dry with paper towels. Use clean hands or a brush to slightly oil the meat, then season it with salt and pepper on both sides. Grill it over high heat for 3 minutes or until charred, then turn with tongs and grill the other side, 3 minutes for medium rare, 5 minutes for medium, 7 minutes for well-done. Remove the steak from the grill and let rest for 5 minutes before slicing and serving.
- It's a perfect match with Exclesior Paddock Shiraz
Adapted from Wine Spectator
