Monday 22 January 2018

Karen's Portuguese Steak with Spicy Wedges

Karen's Portuguese Steak with Spicy Wedges
Karen's Portuguese Steak with Spicy Wedges

Rozanne Stevens

Serves 4


* 4 x 250g rib-eye or sirloin steaks

* 2 tbsp sunflower oil

* 1 tbsp All Purpose Peri Peri sauce

* Coarse salt and freshly ground pepper

* Rocket and coriander, to garnish

* Fresh red chilli, to garnish


* 75g butter, melted and clarified

* 4 garlic cloves, crushed

* 75ml brandy

* 100ml red wine

* 100ml beef stock

* 2 tbsp crème fraiche

Spicy potato wedges:

* 8 rooster potatoes, scrubbed clean and cut into wedges

* 4 tbsp light olive oil

* 3 tbsp Cajun spice

* salt and freshly ground black pepper

Peri peri mayonnaise:

* 1 tbsp All Purpose Peri Peri sauce

* 4 tbsp mayonnaise

* juice of half a lemon


* Coat the potato wedges with sunflower oil and season well with Cajun spice, salt and pepper. Spread out on a baking tray and bake in the oven at 220°C for 20 to 25 minutes until crispy and cooked through the middle.

* Mix the peri peri mayonnaise and taste for seasoning. Add more peri peri if you like it hot.

* Mix the sunflower oil and peri peri sauce and coat the four steaks. Season well with salt pepper. Barbecue on a hot grill for three to four minutes a side for a rare to medium rare steak. Move to a medium hot part of the grill and cook further for a medium to well done steak.

* In a cast iron skillet on the grill, add the clarified butter and garlic. Pour in the brandy and flambé. Add the red wine and beef stock and simmer until it is reduced by half. Stir in the crème fraiche and season with salt and pepper. Dip each steak into the pan to coat well with the sauce before serving.

* Plate up the steak with spicy potato wedges, peri peri mayonnaise and garnish with rocket and coriander and finely sliced red chilli.

The Ish Factor: Cajun spice is a mildly spicy seasoning that can be used on meat, seafood and veggies – it really is all purpose. Make your own by mixing: 2tsp salt, 2tsp garlic powder, 1 1/2 tsp paprika, 1 tsp ground black pepper, 1 1/2 tsp dried oregano, 1 1/2 tsp dried thyme, 1/2 tsp chilli flakes. Shake well and store in an airtight container for up to six months.

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