Yesterday's dinner was Once Upon a Chef's Asian Slaw with Ginger-Peanut Dressing with sliced minute steak. I used white vinegar instead of rice wine vinegar and didn't add carrots or coriander. It reminded me of the Little Tokyo salad at the Food Truck Garage. It was such a hot day yesterday I wanted something cool and crunchy for dinner. Shelby, however, heated his up. Boys.

The leftover salad accompanied tonight's dinner.

Silver Fern Lamb Steaks with Yoghurt Marinade

Adapted from a Silver Fern Farms recipe.

• 2 lamb steaks
• zest and juice of a lemon
• 2 tsp minced garlic
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 125 g natural yoghurt (small individual pottle)
• olive oil for frying

Serve with:

• store bought garlic bread
• Asian Slaw with Ginger-Peanut Dressing

Directions:

1. Combine all ingredients except lamb steaks in a bowl.
2. Immerse steaks in the marinade liquid, leave for 15 minutes.
3. Wipe excess marinade from steaks and fry in a hot pan. The recipe recommends 4 minutes a side, but I would go for longer.
4. Remove steaks from pan and set aside. Add the marinade to the pan and let it bubble up.
5. Slice the steaks across the grain. At this point I realised they weren't as cooked as I would have liked them to be (preference for medium/well done meat rather than medium/rare) so added the slices in with the marinade, but otherwise just drizzle the thickened marinade over the steak slices.
6. Serve with thick wedges of garlic bread and leftover coleslaw.