Kombucha Marinated Beef



  • 1 cup turmeric, lemon, ginger kombucha (Kapowai Brewing Co)
  • 2 Tablespoons soy sauce or tamari
  • 1 teaspoon grated fresh turmeric
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated fresh garlic
  • ½ teaspoon chili flakes
  • ½ a lemon zested
  • ½ teaspoon cracked black pepper
  • 1 teaspoon salt
  • 1 Tablespoon of coconut oil
  • 500g rump steak (Blue Mountain Butchery)
  • ¼ cup sliced fresh coriander


  1. Combine the kombucha, tamari, turmeric, ginger, garlic, chilli flakes, lemon zest and black pepper to make the marinade.
  2. Place the steak in the marinade and let it bathe in it for at least 2 hours…preferably overnight.
  3. Remove the steak from the marinade and pat dry.
  4. Heat the oil in a cast iron pan (or any other frying pan if you don’t have one!)
  5. Season the steak on both sides with the salt.
  6. Ensure the pan is hot and add in the steak. Cook for 3-4 minutes each side ensuring the meat is well browned before turning. (This is for medium-rare but cook to your liking).
  7. Allow meat to rest for the equivalent time that you cooked it for.
  8. While the meat rests, strain the marinade and add to a small saucepan. Reduce to half its volume by heating.
  9. Once the steak has rested, slice into 1cm thick slices and mix through the coriander.
  10. Serve with the reduced marinade over the top of the meat.


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