675 g (1 ½ lb) skirt (or flank) steak, cut into cubes

½ tsp ground sumac (or 1 tsp grated lemon zest) (see note)

2.5 ml (½ tsp) coriander seeds, ground

2.5 ml (½ tsp) salt

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

In a bowl, combine all of the ingredients. Cover and refrigerate for 8 hours.

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