T-bone steak with buttermilk sauce and chakalaka

T-bone steak with buttermilk sauce and chakalaka

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  • 4
  • Easy
  • 15 minutes, plus 30 minutes’ standing time
  • 20 minutes
  • Dombeya Shiraz 2014

Ingredients

  • 4 x 400 g T-bone steaks 
  • Sea salt and freshly ground pepper, to taste
  • Sunflower oil, for frying
  • 4 sweet potatoes, scrubbed and cut into wedges
  • For the buttermilk sauce, mix:
  • 2 T crème fraîche
  • 2 T buttermilk or amasi
  • 1 t fresh lemon juice
  • 1 garlic clove, finely crushed
  • Sea salt, a pinch
  • For the chakalaka:
  • 3 T sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red bird’s eye chilli, seeded and chopped
  • 25 g ginger, finely grated
  • 1 T mild curry powder
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 3 large carrots, washed and grated
  • 1 T tomato purée
  • 1 x 400 g chopped tomatoes can
  • 1 x 400 g baked beans can
  • 2 fresh thyme sprigs, leaves only
  • Sea salt and freshly ground pepper, to taste

Cooking Instructions

Season the steak and allow to stand at room temperature for 30 minutes.

Heat a griddle pan over a high heat or prepare the fire for a braai. Cook each steak for 3 minutes on each side for medium rare until each side forms a crust and the fat is cooked and rendered.

Set aside, cover with foil and allow to rest for at least 10 minutes before serving.

Heat the oil in a deep saucepan until hot and fry the sweet potato wedges for 5 minutes in batches until cooked through and golden - or follow this recipe for roast sweet potato wedges. Serve the steak with the sweet potato wedges, buttermilk sauce and chakalaka.

To make the chakalaka, heat the oil in a pan and fry the onion until soft and translucent.
Add the garlic, chilli, half the ginger and the curry powder. Stir to combine.
Add the peppers and cook for 2 minutes.
Add the carrots and stir to make sure they are well combined and coated in the curry powder.
Stir in the tomato purée and tomatoes.
Cook for 5–10 minutes, or until the mixture is well combined and slightly thickened.
Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine.

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