Grilled beef with mint and coriander
4 servings
30 minutes
Grilled beef with mint and coriander is a refined dish of Italian cuisine where juicy meat takes on the fresh aroma of herbs. This unusual combination of spicy coriander and cooling mint gives the beef a rich, complex flavor. Historically, such dishes are found in Mediterranean cuisine, where fresh herbs are used to enhance the natural meat texture. Grilled steaks develop an appetizing crust, while the double layer of mint makes the meat particularly rich. Plum tkhemali adds a soft tanginess, creating a harmony of flavors, and a side of arugula and cherry tomatoes with olive oil adds freshness. This dish is perfect for a festive dinner or summer outdoor picnic.
1
Cut the steaks in half, finely chop the coriander, and separate the mint leaves from the stems.
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
2
Season each steak with salt and pepper on both sides, sprinkle half with coriander, and tightly layer mint leaves on the other side. Pound it.
- Salt: to taste
- Ground black pepper: to taste
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 1 bunch
3
Preheat the grill pan (or regular grill if you're outdoors), optionally spray it with oil, and place the steaks on the grill.
- Beef steak: 4 pieces
- Salt: to taste
4
Before frying, wrap the steaks in new mint leaves (do not remove the old ones) for a richer flavor.
- Fresh mint: 1 bunch
5
Fry on both sides to your preferred doneness (I prefer well-done).
- Beef steak: 4 pieces
6
Mint steaks are perfectly complemented by plum Tkemali, highlighting the tenderness and sweetness of the mint meat.
- Fresh mint: 1 bunch
7
Serve with a side dish or a salad of arugula and cherry tomatoes; it's better to cut them in half, seasoned with olive oil and the juice of 1/2 lime. Salt and pepper to taste.
- Rocket (arugula): 2 bunchs
- Cherry tomatoes: 20 pieces
- Salt: to taste
- Ground black pepper: to taste
