- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot sauce (such as Tabasco)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, hot sauce, and garlic powder.
- Add salt and pepper to taste.
- Let the sauce sit for about 10-15 minutes to allow the flavors to meld together.
- Use the sauce to baste your meat during the braai (barbecue), or serve it on the side as a dipping sauce.
Enjoy your delicious homemade tangy mustard sauce!
– Braai steak braai – steak braai recipes – braai steak marinade – steak braai ideas – steak sosatie braai recipes
- 1 tsp garlic granules
- 2 tsp mild chilli powder
- 2 sirloin steaks, at room temperature
- 200g oven fries
- 1 tbsp hot sauce
- 1 tbsp butter
- to serve salad leaves
BLUE CHEESE SAUCE
- 50g dolcelatte
- 1 tbsp mayonnaise
- 2 tbsp greek yogurt
- 1 tsp white wine vinegar
Mix the garlic granules and chilli powder, and season well. Oil the steaks then sprinkle 2 tsp of the spice mix over both sides and rub in. Leave to marinate for 10 minutes.
Cook the fries following pack instructions. Sprinkle over and toss through the remaining spice mixture for the final 5 minutes of cooking time.
Use a small food processor to whizz the cheese sauce ingredients together, adding a splash of water if it seems a little thick, and season (or mash together in a bowl – you won’t get as smooth a sauce but it will still taste good).
Heat a griddle pan or heavy frying pan to high and cook the steaks for 2 minutes on each side, then rest under foil.
Melt the hot sauce and butter together in a small pan. Tip in any resting juices and slice the steak. Serve on warm plates with the fries, salad and the hot butter sauce spooned over. Serve the blue cheese sauce in a bowl for dipping.
Ingredients 2 tablespoons raspberry jam 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce 2 tablespoons malt vinegar 5 drops hot pepper sauce salt and freshly ground black pepper to taste Directions In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt […]
- 2 tablespoons raspberry jam
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato sauce
- 2 tablespoons malt vinegar
- 5 drops hot pepper sauce
- salt and freshly ground black pepper to taste
- In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper.
- Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.
Ingredients 1 T-Bone Steak – at least 2-inches thick 1 tablespoon olive oil 2 tablespoon canola oil – (or other high heat cooking oil) 1 teaspoon salt teaspoon freshly grated black pepper 2 tablespoon Butter For the Garlic Butter Sauce ½ cup Unsalted Plugrá® Butter 4 cloves garlic – minced 2 teaspoon garlic powder […]
- 1 T-Bone Steak – at least 2-inches thick
- 1 tablespoon olive oil
- 2 tablespoon canola oil – (or other high heat cooking oil)
- 1 teaspoon salt
- teaspoon freshly grated black pepper
- 2 tablespoon Butter
For the Garlic Butter Sauce
- ½ cup Unsalted Butter
- 4 cloves garlic – minced
- 2 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice – plus more to taste
- 1-2 tablespoon fresh parsley – minced (optional)
For the Steak
- Remove the steak from the refrigerator and drizzle each size with approximately 1 tablespoon of olive oil and sprinkle with salt and pepper. Rub the olive oil and seasoning into the steak, coating the entire surface.
- Allow the steak to come to room temperature.When ready to cook, heat a large skillet (preferably cast iron) over high heat. Add 2 generous tablespoons of oil to the skillet.
- Once the skillet is nice and hot, add the steak.Use a pair of cooking tongs to flip the steak every 30-60 seconds. Meanwhile, as the steak is cooking, very carefully tilt the pan and spoon the hot oil and juices over the top of the steak.After the steak has been cooking for approximately 2-3 minutes, add the butter.
- Continue to flip and spoon the melted butter over the top of the steak until the internal temperature reads between 125-130 degrees F (for a medium rare steak) on a digital thermometer. Immediately remove your steak from the pan and allow to rest for at least 5 minutes. Serve with your favorite sides and garlic butter sauce.
For the Garlic Butter Sauce
- Melt 1-2 tablespoons of butter in a small saucepan over medium heat. Add the garlic and saute for approximately 30-60 seconds, stirring constantly.
- Do not let the garlic burn, reduce the heat to low if needed.
- Add the remaining butter, garlic powder, and salt to the pan. Stir well to combine. Once the butter has melted, add the lemon juice and continue to cook for an additional 30 seconds, stirring constantly.
- Remove the butter from the heat and stir in the minced parsley, if using. Best served hot.
Ingredients 3 large heads garlic (peeled into cloves) 1 cup olive oil ½ cup fresh oregano leaves juice of two limes juice of two oranges salt to taste (at least ½ teaspoon) ½ teaspoon black pepper Instructions Place the garlic cloves in a single layer in a pan or baking dish. Cover […]
- 3 large heads garlic (peeled into cloves)
- 1 cup olive oil
- ½ cup fresh oregano leaves
- juice of two limes
- juice of two oranges
- salt to taste (at least ½ teaspoon)
- ½ teaspoon black pepper
- Place the garlic cloves in a single layer in a pan or baking dish. Cover with the oil.
- Bake at 400f/200c for 30 minutes, or longer until the garlic has developed a golden color. Remove the cloves from the oil.
- In a food processor, combine the lime juice, orange juice, salt, pepper and oregano leaves. Pulse until coarsely chopped.
- Add the garlic cloves and pulse again.
- Turn the processor on, and slowly add the oil in a steady stream.
- Add more salt, if necessary.
- Store in an airtight container in the fridge, some oil will settle to the top.