Natural Born Grillers

In a large, shallow bowl mix 30ml/2tbsp soy sauce, 2 cloves garlic, peeled and crushed, 10ml/2tsp Dijon or English mustard, 15ml/1tbsp Worcestershire sauce, salt and freshly milled black pepper and 200ml (7floz.) lager. Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight. Cook the steaks on a prepared barbecue (see cooking chart for timings).

Mix together 15ml/1tbsp horseradish sauce, 1 clove garlic, peeled and crushed, 15ml/1tbsp olive oil, 15ml/1tbsp freshly chopped chives, salt and freshly milled black pepper. Add the steaks, cover and marinate in the refrigerator for 20 minutes or overnight, if time allows. Cook the steaks on a prepared barbecue (see cooking chart for timings).

In a small bowl mix together 90ml/6tbsp clear honey, 30ml/2tbsp wholegrain mustard, 30ml/2tbsp fresh orange juice and salt and freshly milled black pepper. During the last 3-4 minutes of cooking brush with the glaze.


Add 6 anchovy fillets, drained, 1 large handful flat-leaf parsley, roughly chopped, 2 garlic cloves, peeled and crushed, salt and freshly milled black pepper and 15ml /1tbsp balsamic or red wine vinegar into a blender and blend to a paste. Spread over the lamb, cover and marinade in the refrigerator for 2 hours or overnight, then cook as required.

In a shallow bowl mix together 90ml/6tbsp light soy sauce, 60ml/4tbsp plum jam, grated zest and juice of ½ lime, 2 spring onions, finely chopped, 45ml/3tbsp freshly chopped coriander,5cm/2inch piece fresh root ginger, peeled and finely grated, 2 cloves garlic, peeled and finely chopped. Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight, if time allows.

Mix 60ml/4tbsp olive oil, 30ml/2tbsp freshly chopped oregano, finely grated zest of 1 lemon, 2 garlic cloves, peeled and finely chopped or crushed,5ml/1tsp dried chilli flakes, salt and freshly milled black pepper. Add the steaks, cover and marinate in the refrigerator for 20 minutes, or overnight, if time allows.