500g beef top round steak
½ tsp chilli flakes
2 tbsp red wine vinegar
2 garlic cloves, crushed
½ tsp dried oregano
2 tbsp fresh parsley, chipped
¼ tsp ground celery seeds
¼ tsp salt
¼ tsp garlic powder
1 lemon, juiced and zested
3 tbsp extra virgin olive oil and extra for cooking
Trim the round steak of any excess fat on the edges and any visible silver skin. This will ensure an even cook and remove any chewy bits.
Slice the steak thinly against the grain, which shortens tough fibres and makes the meat more tender.
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