Mustard & Coriander Marinade for Steak

Grilled bavette (skirt or flank steak) and frites is a French brasserie favourite, though quality varies enormously. With a kilo of bavette waiting in my fridge I was inspired by a recent article from The Spiced Life to prepare a tasty marinade, flavouring and tenderising the steaks prior to flash flame grilling.

Category:  Sauces, Dressings & Dips  - 


For 6 Serving(s)


  • 4 tbs light soya sauce
  • 2 tbs olive oil
  • zest & juice of a lemon
  • 1 tsp ground coriander
  • 2 heaped tsp grainy mustard
  • sprigs of fresh thyme

Mustard & Coriander Marinade for Steak Directions

  1. Arrange the steaks in a single layer in a non-metallic dish. Whisk together the marinade ingredients, pour over the steaks, cover and leave in a cool place for an hour or so. Drain away the marinade and cook the steaks on a preheated griddle which should sizzle when the meat is added.
  2. Cooking times will vary according to the thickness of the steak. Rare should be soft and supple, the juices pink, well done firm with clear juice and medium in between the two. Cover and allow the steaks to rest for a couple of minutes before serving.