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St Georges Caramelised Chilli Beef Steaks Recipe

St Georges Caramelised Chilli Beef Steaks

Graham

Recipe by  

You really can't go wrong with a rib eye steak that has been Caramelised. The sugar add a hint of sweetness whilst the cilli flakes add a bit of heat - perfection on a plate. I use rib eye steaks for this recipe, but you could just as well use rump steaks or sirloin steak which are equally melt in the mouth delicious. Serve with simple vegetables or rice which allowed the steak to more than shine, not that it needs any help!

      Preparation Time: 5 Minutes

      Cooking Time: 10 Minutes

Ingredients for St Georges Caramelised Chilli Beef Steaks

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2
lean rib-eye steaks (¾" - 2cm thick)
2 tablespoons
sunflower oil
2 cloves
garlic
4
shallots
1 - 2 teaspoons
dried chilli flakes
2 tablespoons
light soy sauce
2 tablespoons
soft brown sugar (muscovado)
1 tablespoon
cold water

 

How to Cook St Georges Caramelised Chilli Beef Steaks

  1. Prepare the chilli dressing - peel and finely chop the garlic and peel and slice the shallots. Heat half the oil in a large shallow frying pan and cook the garlic, shallots and chilli for 1-2 minutes. Add the soy sauce, sugar and water and cook for a further 2-3 minutes until slightly syrupy, then set aside.
  2. Heat a medium-sized griddle or frying pan, brush the steaks with the remaining oil on both sides and cook according to your preference. (Based on a ¾" - 2cm thick steak: Rare: 2½ minutes on each side. Medium: 4 minutes on each side. Well: 6 minutes on each side). When cooked, leave to rest in a warm place for 2-3 minutes.
  3. Slice the beef on the diagonal and arrange over vegetable rice or Chinese Fried Rice. Pour over the sauce and serve immediately with a green salad.

 
Graham GRAHAM'S HOT TIP:
Recommended cooking times based on a ¾" - 2cm thick steak:
Rare: 2½ minutes on each side.
Medium: 4 minutes on each side.
Well: 6 minutes on each side.
 
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