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Grilled flank steak with fermented green chilli sauce

Recipe for grilled flank steak with fermented green chilli sauce.
Grilled flank steak with fermented green chilli sauce

Grilled flank steak with fermented green chilli sauce

William Meppem
4 - 6
20M
15M
35M

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.

Ingredients

Fermented green chilli sauce

Method

Main

1.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.
2.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).
3.Combine 125ml fermented green chilli sauce, tomatillos, coriander, lime juice, olive oil and remaining sugar in a bowl and season to taste.
4.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).
5.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.

Drink Suggestion: Juicy young cabernet franc. Drink suggestion by Max Allen

Notes

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