text: Coffee marinated Aussie beef flank satay
  Portion Size: 226g
  Alternate cuts: Aussie grassfed beef flap
  1.8kg trimmed Aussie grassfed beef flank
  2 cups coffee, olive oil, fermented garlic and cilantro marinade
  3 cups wild mushroom mixture
  2 cups cooked farro
  1 head Boston lettuce
  1 cup curry mayonnaise
  For the beef: In a large bowl, combine marinade, pour over meat and refrigerate for 2 hours. Using soaked skewers, pierce 56g portion of marinated flank steak and grill until desired doneness.
  For the farro: Sautee diced wild mushrooms with olive oil in a sauce pot until golden brown. Add farro to the pot and toast for another 2 minutes, then add water and cook thoroughly.
  To plate: Spoon a nice dollop of the curry mayonnaise onto the plate. Then take a single leaf of lettuce and spoon the farro into the leaf, using the leaf as a 'bowl'. Finish by placing two skewers across the top of the dish.