Hayden Quinn’s Mandarin & Chili Marinated T-Bone w/ Kohlrabi, Kale + Grape Salad

Ingredients

4 T-bone steaks

Mandarin & Chili Marinade: 
1/2 cup freshly squeezed mandarin juice*
1/4 cup Chili and Garlic Sauce 
1 red onion, cut into wedges
4 cloves garlic, crushed

Kohlrabi, Kale + Grape Salad:
1 head kohlrabi, peeled and cut into matchsticks
4 stalks celery, cut on long diagonal 
1 bunch kale, shredded 
1 handful of  green grapes, halved 
1 bunch chives, cut in 2cm batons 
3/4 cup natural yoghurt
Juice 1/2 lemon
2 tbs extra virgin olive oil
Sea salt and pepper, to taste

Notes: 

* Orange juice can be used if this is easier and more accessible to you.

Method

Step 1
Mix together all the  marinade ingredients in a medium sized bowl. Lay out T-bones  on a shallow tray. Pour over marinade and using your hands coat steaks well. Cover and place in the fridge for 20 mins*

Step 2
While steak is doing its thing, heat your BBQ to a high heat and prepare the salad dressing by shaking together the yoghurt, lemon, olive oil, salt and pepper in a jar. Place in the fridge until ready to serve. 

Step 3
Remove steaks from marinade and cook on the BBQ along with the onion and garlic. Turn steak occasionally for 5-6mins or until cooked to your liking. Cover loosely with foil and allow to rest for 5 minutes before serving.

Step 4
While resting, toss together the salad ingredients and drizzle with dressing. Serve to the table as a platter of steaks and a big bowl of salad.