I took a pound of 'marinating' steak (read: cheap cut) and submerged it in a minty, creamy bath for about 36 hours. I then scraped the marinade off of the now much softer meat, and gently rubbed in some coriander, cumin, coarse black pepper and sea salt. I preheated a skillet, added a light drizzle of good olive oil and cooked it quickly to medium rare.

It was fabulous! Even my finicky toddler loved it.

Minty Marinade recipe:

2 cups plain yogurt
20-30 fresh mint leaves coarsely chopped to release the oils
the zest and juice of a lime

Blend all the ingredients and cover the meat well. Place it in the fridge for a day or two.

Before cooking it up (pan or bbq) gently rub in some ground coriander seed, cumin, sea salt and coarse black pepper.

I served it with plain rice and mesclun salad dressed lightly with olive oil and red wine vinegar.

Cross-posted on The Witch's Kitchen!