2 striploins, about 3/4 lb (350 g) each, or 1 1/2 lb (675 g) flap steak, cut into blocks

3 tablespoons (45 ml) olive oil

1 teaspoon (5 ml) ground coriander seeds

1 teaspoon (5 ml) curry powder

1 tablespoon (15 ml) fresh ginger, peeled and chopped

3 tablespoons (45 ml) honey

Grated zest of 1 lemon

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) chopped flat-leaf parsley

2 tablespoons (30 ml) chopped fresh coriander

Salt and pepper

In a skillet, brown the meat on each side in half the oil, until the desired doneness. Season with salt and pepper. Keep aside on a plate.

In the same skillet, fry the spices and ginger in the remaining oil for 1 minute. Add the honey and cook for about 1 minute. Remove the skillet from the heat. Add the remaining ingredients. Stir to combine. Pour over the meat and toss to coat. Let cool. Cover and refrigerate for 6 hours or overnight.

Drain the meat and slice thinly. Keep the marinade aside.

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