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Do you need any more explanation than Succulent Saucy Steak

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Do you need any more explanation than Succulent Saucy Steak and how to prepare it?

1kg tenderized steak, washed and dried
1 onion, halved, then sliced
2 tbsp ghee
1 tbsp olive oil


1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic/ginger paste
1 tsp Portuguese spice
1 tsp Rustenburg’s 10-in-1 versatile spice
1 tsp Aminas steak & chops marinade
1 tsp Cajun spice
1 tsp crushed chilies
1 tsp BBQ spice
1 tbsp Worcestershire sauce
1 tbsp Lemon juice

Spring onion and fresh chili for garnish

3 tbsp tomato sauce
3 tbsp Mrs. Balls Chutney
1 tbsp Oyster sauce
1 tbsp Soya sauce
1 tsp Sriracha sauce (or any hot sauce)
1 tsp brown sugar
½ tsp black pepper
1 tsp vinegar
1 tsp honey
2 tbsp hot water


Succulent Saucy Steak

Cut the steaks to roughly the size of your palm.
Make a paste of all the marinade ingredients and mix with a spoon.
Rub into steaks and set aside.
Add all the sauce ingredients to a glass jug and whisk well.
Heat ghee and olive oil.
Add onions and fry for a minute or so.
Add the steaks and fry for about 2 minutes aside.
Add the sauce and cover with a lid.
Lower heat and leave to simmer for 5-7 minutes.
Tenderized steaks cook quick.

Prepared, tried, and tested Melanie Kramar  

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