4 T-bone steaks
Mandarin & Chili Marinade:
1/2 cup freshly squeezed mandarin juice*
1/4 cup Chili and Garlic Sauce
1 red onion, cut into wedges
4 cloves garlic, crushed
Kohlrabi, Kale + Grape Salad:
1 head kohlrabi, peeled and cut into matchsticks
4 stalks celery, cut on long diagonal
1 bunch kale, shredded
1 handful of green grapes, halved
1 bunch chives, cut in 2cm batons
3/4 cup natural yoghurt
Juice 1/2 lemon
2 tbs extra virgin olive oil
Sea salt and pepper, to taste
Notes:
* Orange juice can be used if this is easier and more accessible to you.
Step 1
Mix together all the marinade ingredients in a medium sized bowl. Lay out T-bones on a shallow tray. Pour over marinade and using your hands coat steaks well. Cover and place in the fridge for 20 mins*
Step 2
While steak is doing its thing, heat your BBQ to a high heat and prepare the salad dressing by shaking together the yoghurt, lemon, olive oil, salt and pepper in a jar. Place in the fridge until ready to serve.
Step 3
Remove steaks from marinade and cook on the BBQ along with the onion and garlic. Turn steak occasionally for 5-6mins or until cooked to your liking. Cover loosely with foil and allow to rest for 5 minutes before serving.
Step 4
While resting, toss together the salad ingredients and drizzle with dressing. Serve to the table as a platter of steaks and a big bowl of salad.
