Mother's Day BBQ ~ Part 3

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
  • olive oil
  • 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.

~better homes and garden

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