15 mins
St Georges Caramelised Chilli Beef Steaks
Ingredients for St Georges Caramelised Chilli Beef Steaks
Currently displaying quantities in US Imperial Measurements
How to Cook St Georges Caramelised Chilli Beef Steaks
- 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.
- 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.
- 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'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.
What To Eat Tonight
Just the two of you for dinner? We have lots of great recipes that are ideally suited so you can create something special for the two of you
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!
Other Beef Recipes
Flat iron steak is the American name for the cut known as butlers' steak in the U.K. and oyster blade steak in Australia and New Zealand.
Lots of "Street Cred" for these delicious Streetwise Spicy Beef Pasties. With a hint of spicy paprika, chilli pepper and curried egg wash.
The smoke, the sizzle, the aromas, the BBQ - yeah - it's time for Easy BarBeQue Steaks - where real steak lovers get what they dream of.