Monkey
Gland Barbecue Steak
| I
know the name is a bit scary, but this great
one-pan barbecue steak recipe has nothing
to do with monkeys - fortunately, they're
safe for now. |
 |
I
first came across this dish on a safari trip
to South Africa a few years ago; it was served
up to us one evening in the bush, and I was
immediately captivated - so much so that I
now consider this traditional South African
beef steak recipe as one of my favorite grill
recipes for steak. |
|
This is a really simple and easy outdoors
and camping steak recipe, which is great when
prepared as described. The sauce makes a really
great barbecue sauce as well, and as a variation,
prepare the sauce separately and grill the
steak over a regular barbecue. When done to
perfection, just spoon the sauce over. |
Ready
to start? Right, go out and catch yourself a monkey
(just kidding. . . .)
|
|
Ready
to try this traditional South African
barbecue steak recipe?
|
Serves
4
INGREDIENTS
For
the steak:
 |
2
pounds boneless sirloin, sliced
into 4 steaks |
|
2
tablespoons good quality mustard |
|
2
tablespoons freshly ground pepper |
For
the sauce:
|
2
tablespoons olive or other vegetable
oil for fryingl |
|
2
onions, sliced |
|
2
cloves garlic, crushed |
|
2
tomatoes, peeled and cut into
wedges |
|
½
cup ketchup |
|
3
tablespoons Worcestershire sauce |
|
½
pound button mushrooms, sliced |
|
1
tablespoon chutney or chili sauce |
|
3
tablespoons vinegar |
|
2
tablespoons brandy |
|
1
cup chicken stock |
PREPARATION:
 |
Rub
the mustard and coarse black pepper,
and brown the steaks on both sides
in olive oil in a large skillet
over medium-high heat. |
|
Remove
and keep warm. |
|
Add
the onion and garlic to the same
skillet, adding a little more
olive oil if required. Cook until
onion is translucent. Add broth
and vinegar and bring to the boil,
scraping up any brown bits. Add
the remaining ingredients, bring
to a boil, reduce heat, and simmer,
uncovered for 10 minutes. |
|
Return
steaks to pan. Cover and cook
for 8-10 minutes or until meat
reaches desired doneness (for
medium rare, meat temp should
be 145, for well done 170). |
|
|
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