Chefs Cyrille Pannier, David Goldstein, Nigel Henderson Coffee Marinated Beef Flank Satay
- Prep time 2Hr
- Cook time 15Min
- Technique Grill, Pan Fry / Saute
- Meat Beef
- Cut Flank
- Serves 6
Tender beef flank satay, marinated in coffee and grilled to perfection, served with sautéed wild mushrooms and spelt, wrapped in butterhead lettuce and topped with curry mayonnaise.
Ingredients
- 1.8kg trimmed beef flank
- 2 cups coffee, olive oil, fermented garlic and coriander marinade
- 3 cups wild mushroom mixture
- 2 cups cooked spelt
- 1 head butterhead lettuce
- 1 cup curry mayonnaise
Method
For the beef: In a large bowl, combine marinade and pour over meat. Refrigerate for 2 hours. Using soaked skewers, pierce 56g portion of marinated flank steak and grill until desired doneness.
For the spelt: Sauté diced wild mushrooms with olive oil in a saucepan until golden brown. Add spelt to the saucepan and toast for another 2 minutes, then add water and cook thoroughly.
To plate: Spoon a nice dollop of the curry mayonnaise onto the plate. Then take a single leaf of lettuce and spoon the spelt into the leaf, using the leaf as a 'bowl'. Finish by placing two skewers across the top of the dish.
