T-bone steak with buttermilk sauce
| Recipe By: | Siba Mtongana |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes, plus 30 minutes' standing time |
Ingredients
- 4 x 400 g Thick cut beef rump steak
- 1 x 400 g Baked beans
- 1 Hot bird's eye chilli, seeds removed and finely chopped
- 4 Sweet potatoes, scrubbed and cut into wedges
- sea salt and freshly ground pepper, to taste
- 3 fresh thyme sprigs, leaves only
- 1 400g tin Italian chopped tomatoes
- 500 ml tomato puree
- 1 large carrots, washed and grated
- 1 yellow pepper, finely chopped
- 1 green pepper, cored and sliced
- 1 large sweet red pepper, finely chopped
- 1 tbsp mild curry powder
- 25 g fresh ginger, grated
- 6 garlic cloves, roughly chopped
- 1 medium onion, finely chopped
- 3 Tbsp sunflower oil
- 3 tsp sea salt, crushed, plus extra for topping
- 6 garlic cloves, roughly chopped
- 1/2 fresh lemon leaves
- 2 Tbsp buttermilk, for drizzling
- 200 g creme fraiche
- 1 L sunflower oil, for frying
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Season the steak and allow to stand at room temperature for 30 minutes.
- Heat a griddle pan over a high heat or prepare the fire for a braai. Cook each steak for 3 minutes on each side for medium rare until each side forms a crust and the fat is cooked and rendered.
- Set aside, cover with foil and allow to rest for at least 10 minutes before serving.
To make the chakalaka
- Heat the oil in a pan and fry the onion until soft and translucent.
- Add the garlic, chilli, half the ginger and the curry powder. Stir to combine.
- Add the peppers and cook for 2 minutes.
- Add the carrots and stir to make sure they are well combined and coated in the curry powder.
- Stir in the tomato purée and tomatoes.
- Cook for 5–10 minutes, or until the mixture is well combined and slightly thickened.
- Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine.
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