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Marinated Steak Al Pastor with Coriander Dip and Charred Pineapple

Introduction to the recipe:
Al Pastor is said to have originated from the marinated lamb dishes brought to central Mexico by Turkish and Greek immigrants, hence the 鈥淧astor鈥� (or rather 鈥淪hepherd鈥�) name. Nowadays, Al Pastor refers to the use of pineapple to marinate meats, and is more commonly applied to beef and pork rather than lamb, which is not the protein of choice for Mexicans. Normally served stuffed into tortillas as a taco filling, this steak and pineapple combination is sweet, salty and sour and would make an irresistible sharing board as part of a Mexican party platter.

INGREDIENT LIST

鈥� Sirloin steak
鈥� Pineapple fingers
鈥� Small bunch of fresh coriander
鈥� 3 table spoons of sour cream
鈥� 1 large glass of pineapple juice
鈥� 1 chopped jalapeno chilli
鈥� 1 table spoon of Worcestershire sauce
鈥� 1 table spoon of apple cider vinegar
鈥� 1 generous tea spoon of garlic granules
鈥� 1 generous tea spoon of cumin
鈥� 1 generous tea spoon of dried oregano
鈥� 2 table spoons of extra virgin olive oil
鈥� 1 table spoon of corn oil
鈥� 1 knob of butter
鈥� Salt for seasoning

EQUIPMENT LIST

鈥� Sealable freezer bag
鈥� Small non-stick frying pan
鈥� Chopping board
鈥� Large bowl
鈥� Emersion stick blender
鈥� Enamel skillet pan

METHOD

1. Take your steak and place it in the sealable freezer bag. Add in the oregano, cumin and garlic granules, followed by the apple cider vinegar, Worcestershire sauce and the chopped jalapeno. Cover these ingredients with the pineapple juice so that the steak is fully submerged by juice (reserve a little of the pineapple juice for the coriander oil later on) and then season generously with salt before sealing the bag and placing it in the fridge to marinate. Marinate the steak for at least 2 hours, or even over night for maximum flavour.

2. Remove your marinated steak from the fridge and drain off the pineapple liquid. Pat the steak gently with kitchen roll to soak up the excess moisture. Take your non-stick frying pan and put it on a very high heat until the pan is almost smoking. Quickly add the corn oil
and then place the steak in the pan to sear the meat and add some colour. This should take approximately 30 seconds to 1 minute on each side in order to achieve a good browning. Remember to resist the urge to move the steak around as this will prevent the colour from forming. Once both sides have good colour, reduce the heat to low and cook for another minute on each side. Next, remove the steak from the pan and rest it on a board covered with foil. By resting the meat, the perfect medium steak will be achieved.

3. Take the enamel skillet pan and place it on a high heat. Once the pan feels very hot, place in the pineapple fingers. Cook these until a charred effect is achieved on both sides. Again, try not to move the pineapple around too much in order to achieve some charring. Once this is done, remove the pineapple from the pan ready to be chopped later.

4. Take the bunch of coriander and place the majority of this into a bowl, reserving a little for dressing the plate. Add in the extra virgin olive oil, the remaining pineapple juice and season with salt. Blend this using the emersion stick blender until you鈥檝e created a chunky coriander oil. Simply swirl the coriander oil into the sour cream to create the dipping sauce and set this aside until you are ready to assemble the dish.

5. To assemble, slice the rested steak diagonally to form chunky strips and also chop the charred pineapple into chunks. Present these together on a serving board and dress the dish with some extra coriander leaves and a drizzling of olive oil. Place the dip on the board and enjoy dipping the sweet and juicy steak and pineapple into the cooling and bitter coriander cream.

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