Marinated Beef

Serves: 6 people        Prep time: 15 mins (24-48hrs before needed)

Ingredients:

1kg Striploin beef or flank steak

½ cup Rapeseed oil

1 cup Honey

10cm Ginger, grated

1 cup Soy sauce

10 cloves Garlic, crushed

½ cup White Wine

Horseradish Crème Fraiche:

100g crème fraiche

2 Tbsp. horseradish sauce.

1. Mix all marinade ingredients together in a container. Mix the meat well with your hands.

2. Cover well and leave in fridge for 24-48 hours, turning 1-2 times to mix it through thoroughly.

3. Prepare your BBQ to have the coals at a high heat, approx. 200°C – 230°C, approx. 40 mins from lighting coals.

4. Reserve some of the marinade to baste during cooking. 5. Seal off the meat, on direct medium heat, approx. 

5 mins each side. Then remove away to indirect heat to the side of the rack, baste, cover with a lid and cook to your liking, eg. Rare 50°C, medium rare 60°C ,Medium 65°C and well done 70°C. Turn and baste half way through. Once the meat stands for a minimum of 10 mins, covered the temp of the meat will rise a little more.

6. If you don’t have a thermometer, as a guide, I cook 1kg meat, once sealed for 30 mins rare, 35min medium rare, 40 mins medium and 45 mins well done.

7. Serve hot or cold with horseradish crème fraiche on the side.

Variation: This marinade can also be used to serve a fillet of beef for a dinner party. 

1. Marinate in portions, seal off and then cook in oven @ 190°C for 15-20 mins when you need them, or 

2. Cut meat into strips, marinade, seal off and put in roasting tray, with the marinade, then either in the oven for 15 mins or if making ahead of time, chill completely and place in oven at 190°C for 30-40 mins before required, stirring occasionally.

Serving suggestions: Serve hot or cold in slices with salads and BBQ vegetables.

Storage: This keeps well in the fridge for 3 days, and left overs freeze w ell.