I’ll come right out and say it. I don’t like Steak. Yes, once again, I expect to be thrown with rotten tomatoes. I seriously would rather eat a juicy lamb chop or a nice fatty pork chop than eat steak. The only steak I don’t mind, is fillet. So for me, the most important part of steak is the sauce. I usually top a palm-sized steak with about 2 ladles of sauce. But then again, I am a bit of a sauce slut. If I could have creamy mushroom or pepper sauce with vegetables I would..actually, I think I have!
So for me, it’s less about the marinade but more about the sauce. Our butcher is really excellent and they have fabulous marinated steaks which I buy sometimes, but other times a drizzle of olive oil and soy with some cracked black pepper is more than enough. I like using Soy sauce with steaks because it just enhances the meatiness of the beef so well. It’s almost the same as when you use Bovril in a beef stew, it just works!
I’m also a bit of a Steakhouse person when it comes to steak. I don’t like fancy schmancy sauces over my steak. I like creamy mushroom and pepper. That’s it. But when I make it myself it’s never as gloopy and floury as at a steakhouse. It’s light, flavourful and delicious. When we were in Malaysia I had a great Bearnaise sauce with my steak and it was nice, but not as nice as my pepper sauce.
And you won’t find a simpler sauce recipe than these two. One day I might venture further into red wine sauces etc. but for now, I’m very happy with my ‘bad taste in sauces’ as I’ve been told!
Creamy mushroom sauce:
250ml (8.45 fluid ounces) cream
150g (5.29 ounces) sliced mushrooms
2 garlic cloves, crushed
1tbsn cornflour mixed with 2tbsn milk
drizzle of lemon juice
Salt & pepper to taste
- In a small saucepan, fry the garlic and mushrooms in a tiny bit of butter or oil for about a minute. Add the cream and turn down the heat. Allow to simmer for 7-10 minutes until the mushrooms are cooked then add the cornflour mix and allow to thicken. It mustn’t be incredibly thick. Just thick enough to coat your mouth pleasantly.
- Add some lemon juice and seasoning and serve.
Creamy Pepper sauce
1 tin Evaporated milk
2tbsn cornflour mixed with 100ml (3.38 fluid ounces) milk
2-3tbsn freshly cracked pepper / 2tbsn green peppercorns
Salt to taste
- Combine the evaporated milk and cornflour mix in a small saucepan. Allow to come to a simmer and wait for it to thicken. Add the pepper and salt and serve.
I hope everyone has a fabulous braai day filled with smokey flavours and lots of raucous laughter. Be safe and DON’T DRINK AND DRIVE!!Alida Ryder