Grilled Shark Steak with Chilli and Lime

1. 1Submerge the steaks in the milk, cover, and refrigerate for at least 30 minutes and up to 2 hours. Shark retains urea in its flesh, which converts to ammonia as it ages; the milk neutralises it. Skip this and the fish can taste faintly of cleaning products.
2. 2Drain, discard the milk, and rinse the steaks under cold water. Pat them completely dry.
3. 3Whisk the olive oil, lime zest and juice, garlic, chilli, cumin and oregano together. Reserve a third for serving and rub the rest over the steaks. Marinate for 15 minutes — no longer, as the acid starts to cure the surface and turn it mealy.
4. 4Heat a griddle pan or barbecue until properly hot. Shark is lean and dense, so it needs high heat and a well-oiled grate or it will weld itself in place.
5. 5Season and grill for 4–5 minutes on the first side without moving, until clear grill marks form and the steak releases cleanly.
6. 6Turn once and cook for a further 3–4 minutes. It's done at 60°C in the centre, when the flesh is just opaque throughout and flakes under gentle pressure. Unlike tuna, shark is not served rare.
7. 7Rest for 3 minutes, spoon over the reserved dressing, and finish with coriander.

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