Ingredients

Method

• 1 kg aged T-bone steak
• sea salt and freshly ground black pepper, to taste
For the monkeygland sauce:
• 2 T olive oil
• 200 g (approx. 1) onion, finely diced
• 1 T garlic, minced
• 60 ml tomato paste
• 125 ml water
• 400 g ripe tomatoes, chopped
• 250 ml tomato sauce (ketchup)
• 125 ml Worcestershire sauce
• 1 t Tabasco sauce
• 190 ml fruit chutney
• 70 g brown sugar
• 2 T red wine vinegar

Method

Ingredients

1. Season the meat about 30 minutes before cooking, and bring it to room tempurature. Light a fire to prepare hot coals.

2. To make the monkeygland sauce, heat the oil in a saucepan over a medium heat and fry the onion and garlic until soft. Add the tomato paste and stir to coat, then deglaze the pan with the water.

3. Add the tomatoes, the sauces and chutney, sugar and vinegar, stir to combine and reduce the heat to low. Simmer for 30–35 minutes.

4. To cook the steak, start by grilling at a high heat, in a grid over hot coals (or in a cast-iron pan), to brown and maximise the crust.

5. Raise the grid or remove some of the coals to reduce the heat, and continue grilling until cooked to your preference.

Cook's note:
Internal temperatures of steak:
Rare: 52°C
Medium-rare: 57°C
Medium: 63°C
Medium-well: 65°C
Well done: 70°C

Extracted from Harvest Table, published by Quivertree. Recipes Monché Muller, photographs Toby Murphy, photographic direction Abigail Donnelly, stylist’s assistants Bianca Strydom, Emma Marriott

Find more sauce recipes here.