Grilled flank steak marinated with coriander, black pepper, oregano, salt and olive oil, served with a smooth mugwort gremolata made with fresh lime, vinegar, garlic and shallots.
350g flank steak
3g ground coriander seeds
3g black pepper
2g oregano
5g salt
250ml olive oil
200g mugwort
40g shallots
40g garlic
40g sugar
200ml vinegar
20g fresh lime
Marinate the flank steak with ground coriander seeds, black pepper, oregano, salt and olive oil.
Grill the steak, turning evenly on both sides, until the internal temperature reaches 50–52°C. Remove from the heat and rest for 6–8 minutes.
Slice the steak into pieces approximately 1–2 cm thick, against the grain.
Blanch the mugwort in boiling water for 1 minute, then transfer to cold water to preserve its vibrant green colour. Squeeze out excess water thoroughly.
Blend the mugwort, shallots, garlic, sugar, olive oil, vinegar and fresh lime juice until smooth to make the mugwort gremolata.
