John Myers
Contents
show
Monkey Gland Steak with Chakalaka Coleslaw
The perfect monkey gland steak with chakalaka coleslaw recipe with a picture and simple step-by-step instructions.
coleslaw
- 750 g White cabbage
- Red and yellow peppers
- 200 g Carrots
- 1 Onion
- 1 Clove of garlic
- 2 Red chilli peppers
- 1 tsp Salt
- 2 tbsp Sugar brown
For the dressing
- 1 Lime – just the juice
- 1 tbsp White wine vinegar
- Cayenne pepper
- Sweet paprika
- Salt and pepper
- 1 bunch Parsley smooth
- 4 tbsp Olive oil
For the steak sauce
- 2 Tomatoes approx. 200 gr.
- 1 Onions
- 2 Garlic cloves
- 1 tbsp Oil
- 7 tbsp Worcester sauce
- 100 g Mango chutney
- 2 tbsp White wine vinegar
- 7 tbsp Water
- 175 g Tomato ketchup
- 1 tbsp Tabasco
- 100 g Sugar brown
- Salt and pepper
Steaks
- 4 Rump steaks á approx. 200 gr.
- 2 tbsp Oil
- Salt and pepper
- Aluminum foil
- Remove the outer leaves from the cabbage. Quarter and cut out the stalk in a wedge shape. Now cut or slice into fine strips. Sprinkle with the salt and knead vigorously with your hands.
- Clean and wash the peppers and also finely slice / slice them. Peel the carrots and cut into fine strips. Finely chop the onion and garlic. Clean the chilli, cut lengthways and remove the seeds. Chop finely. Add everything – together with the sugar – to the cabbage and mix.
For the dressing
- Squeeze the lime and mix the juice with the vinegar, salt, pepper, paprika powder and cayenne pepper. Withhold the oil. Roughly chop the parsley and fold into the coleslaw with the dressing. Chill for at least 2 hours. I made the salad the day before. The longer it pulls the better – I think.
For the steak sauce
- Wash, quarter, core and dice the tomatoes. Finely dice the onion and garlic and sauté in the oil. Add tomatoes and sauté briefly. Mix in the remaining ingredients and simmer for 10-15 minutes while stirring. Season to taste with salt and pepper. I added a little Tabasco. For those who like sharpness.
With the steaks
- cut the edge of fat several times so that it does not bulge when frying. Heat the oil in a large pan. For pink meat, sear for 3 minutes on each side. Season with salt and pepper and wrap in aluminum foil. Let it rest for 5 minutes.
- Season the salad to taste again and serve with the steaks and sauce. I would have liked to have served only white bread with it. This would make the delicious sauce easier to grip. But my 2 extra sausages in the family really wanted french fries with them. So! As a dear mom!
Facebook Comments