Grilled Beef with Mint and Cilantro

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

I recommend pounding the meat in a bag or wrapping it with a cutting board in plastic wrap (you can do this several times). The bag will keep the work surface and mallet clean, and it will also infuse the meat with spices.

Ingredients

Steaks - 4 pieces
Cilantro - 1 bunch
Fresh Mint - 1 bunch
Arugula - 2 bunches
Marinated cherries - 20 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the steaks in half, finely chop the cilantro, and separate the mint leaves from the stems.

Step 2

Season each steak with salt and pepper on both sides, sprinkle half with cilantro, and place the mint leaves tightly on the other half. Pound them.

Step 3

Preheat the grill pan (or regular grill if you are outdoors), optionally drizzle it with oil, and place the steaks on the grill.

Step 4

Wrap the steaks with mint leaves again before grilling (do not remove the old ones) to enhance the flavor.

Step 5

Grill on both sides to your preferred doneness (I prefer well-done).

Step 6

The mint steaks will pair wonderfully with plum Tkemali, highlighting the tenderness and sweetness of the mint-infused meat.

Step 7

Serve with a side dish or salad of arugula and cherry tomatoes (better cut in half), drizzled with olive oil and the juice of 1/2 lime. Salt and pepper to taste.