Ingredients
- 1 cup turmeric, lemon, ginger kombucha (Kapowai Brewing Co)
- 2 Tablespoons soy sauce or tamari
- 1 teaspoon grated fresh turmeric
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh garlic
- ½ teaspoon chili flakes
- ½ a lemon zested
- ½ teaspoon cracked black pepper
- 1 teaspoon salt
- 1 Tablespoon of coconut oil
- 500g rump steak (Blue Mountain Butchery)
- ¼ cup sliced fresh coriander
Tags
Meat
Kombucha Marinated Beef
Method
- Combine the kombucha, tamari, turmeric, ginger, garlic, chilli flakes, lemon zest and black pepper to make the marinade
- Place the steak in the marinade and let it bathe in it for at least 2 hours…preferably overnight
- Remove the steak from the marinade and pat dry
- Heat the oil in a cast iron pan (or any other frying pan if you don’t have one!) Season the steak on both sides with the salt
- Ensure the pan is hot and add in the steak
- Cook for 3-4 minutes each side ensuring the meat is well browned before turning
- (This is for medium-rare but cook to your liking)
- Allow meat to rest for the equivalent time that you cooked it for
- While the meat rests, strain the marinade and add to a small saucepan
- Reduce to half its volume by heating
- Once the steak has rested, slice into 1cm thick slices and mix through the coriander
- Serve with the reduced marinade over the top of the meat
