The final part... Crusty Coriander Beef... recipe from Better Homes and Garden magazine.
Scotch fillet steak
2 tablespoon coriander seeds
1 bunch of fresh coriander
salt and pepper.
Pan roasted the coriander seeds until fragrant. Put aside to cool and ground. In a food processor, placed the fresh coriander, olive oil, salt and pepper and the grounded coriander seeds. Process into a paste. Spread the paste onto one side of the steak. 'Glad wrap' it and placed in the fridge at least 3 hours (or overnight) before BBQ time.
On the BBQ, cook the paste side up first until crusty.... then turn it over.