I daily get recipes in my email which I mostly delete without opening unless something really interesting appears in the subject line. This time it was ‘the best steak marinade in existence’. I had taken out steak this morning so naturally was intrigued, and the ingredients are pretty simple and in all our kitchens. Decided on mushroom sauce with it and stumbled on a different recipe on another group, different to my norm, Dianne Mushroom Sauce. Cool. Made that. OK Potatoes next. Came across Tandoori Potatoes on another Group. Easy peasy I didn’t have to think on what to make for supper. Oh, the caramelized onions were my own.
1 kg tenderised steak
1/3 cup soy sauce
½ cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1½ tablespoons garlic powder
3 tablespoons dried basil
1½ tablespoons dried parsley flake
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (I used ½ tsp Sriracha)
1 teaspoon minced garlic
Blend on high-speed for 30 seconds until thoroughly mixed.
Pour marinade over steak and marinate for up to 8 hours and cook as desired.
Recipe Credit: All Recipes
I marinated steaks for about 5 hours.
Then I made oil (about ¼ cup) quite hot and fried for 2-3 minutes a side.
It was very, very good (but I wouldn’t say the best in existence. I’ve seen better among our chefs on this site)
MUSHROOM DIANNE SAUCE
2 tbs butter
200 g mushrooms roughly chopped
2 cloves garlic chopped
1 tsp basil (to taste)
1 pinch cumin seeds
½ cup white wine/stock
250 ml cream
3 tblsp Worcestershire sauce
3 tblsp tomato sauce
1 tsp cornstarch mixed into slury with water
Melt butter and add garlic till fragrant
Add the basil and cumin and fry for a few seconds.
Add mushrooms and fry till tender
Add wine / stock and reduce.
Add Worcestershire sauce, tomato sauce and cream and bring to the boil.
Season with salt and pepper.
Thicken with slury.
Recipe Credit: Adapted from Misty Lyons
Firm potatoes washed and scrubbed with their skin on cut in halves or whole.
Salt as required and coarsely ground black pepper
Aminas Tandoori Paste
Finely chopped curry leaves (I omitted)
Crushed red chilies (I omitted)
Sprinkle of egg yellow
Lemon juice or plain yoghurt (I used 3 tblsp yoghurt)
Few dollops of mayonnaise (I used 2 tblsp)
Few spoonfuls of double thick cream
Drizzle of oil
Steam potatoes in the microwave with a little water and some salt for 10 minutes.
Drain and allow to cool.
Preheat oven to 180 degrees.
Mix all the dry ingredients with the chopped curry leaves first, followed by the wet ingredients (excluding oil).
Mix to combine.
Rub into potatoes.
Drizzle oil in baking dish.
Add potatoes and grill until crisp.
NOTE : I peeled my potatoes
Recipe Credit: Dandy Harrod
1 large onion. Halved then sliced
1 tblsp vinegar
¼ cup boiling water
1 tsp sugar
2 tblsp oil
pinch of turmeric
1 tsp salt
1 tsp sugar
splash of Worcestershire sauce
Add the sliced onions to a bowl.
Add the boiling water and vinegar and leave for 5 minutes.
Drain and dry in a paper towel.
Heat oil in pan and add onions, add salt, turmeric and sugar and stir on low heat for about 15 minutes.
Add Worcestershire sauce last 2-3 minutes.
Prepared, tried and tested by Melanie Kramar