- Average
- Average budget
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Ingredients
- 1 kg STEAK
- 2 TBLSP MAYYONNAISE
- 2 TBSLP NANDO’S PEPPER SAUCE
- 2 TBSLP MUSTARD SAUCE
- 2 TBLSP CRUSHED GARLIC
- 1 TBSLP PERI PERI SPICE
- 2 TBLSP WHITE VINEGAR
- 1 TSP DRIED THYME
- 1 TSP SWEET BASIL SPICE
- 1TSP PARSLEY DRIED
- 1 TSP AROMAT
- 1 TSP SALT
Preparation
Step 1
MARINATE STEAK WITH ABOVE INGREDIENTS, FOR A COUPLE OF HOURS OR OVERNIGHT.
Step 2
HEAT 1 CUP MILK, 250g BUTTER AND ¼ CUP OLIVE OIL.
ADD IT INTO A SKILLET, ADD STEAK AND COOK ON A LOW HEAT UNTIL DONE.
Step 3
• WHEN COOKED, MAKE SAUCE WITH 2 TBLSP BUTTER, 1 TBLSP FLOUR AND I CUP MILK.
Step 4
• TRANSFER STEAK TO A SERVING PLATE.
POUR SAUCE OVER COOKED STEAK.
GARNISH WITH RINGS OF GREEN PEPPER AND ONION.