Chefs Cyrille Pannier, David Goldstein, Nigel Henderson Coffee marinated Aussie beef flank satay

  • Prep time 2Hr
  • Cook time 0Min
  • Technique Grill, Pan Fry / Saute
  • Meat Beef
  • Cut Flank
  • Serves 6

Coffee marinated Aussie beef flank satay


Portion Size: 226g
Alternate cuts: Aussie grassfed beef flap

1.8kg trimmed Aussie grassfed beef flank
2 cups coffee, olive oil, fermented garlic and cilantro marinade
3 cups wild mushroom mixture
2 cups cooked farro
1 head Boston lettuce
1 cup curry mayonnaise


For the beef: In a large bowl, combine marinade, pour over meat and refrigerate for 2 hours. Using soaked skewers, pierce 56g portion of marinated flank steak and grill until desired doneness.

For the farro: Sautee diced wild mushrooms with olive oil in a sauce pot until golden brown. Add farro to the pot 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 farro into the leaf, using the leaf as a 'bowl'. Finish by placing two skewers across the top of the dish.