Community Pick
Caramelised Steak
"Fantastic recipe posted by Kookaburra in response to an Aus/NZ forum post. I cooked in a pan with a little butter but next time will try on a BBQ grill plate. Original recipe called for demerara sugar, I used palm sugar but I think brown would be fine as well."
photo by Kiwi Kathy
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
4 steaks
- Serves:
- 4
ingredients
- 1 kg steak fillet (four Porterhouse or Scotch fillets)
- 2 tablespoons soy sauce
- 2 teaspoons garlic, crushed
- 2 teaspoons mustard
- 1 orange, juice and zest of
- 2 tablespoons palm sugar, grated
directions
- Mix all the marinade ingredients (everything except steak) in small bowl.
- Lightly brush both sides of steak with about 50% of the marinade and place covered in refrigerator until ready to use.
- Also place the remaining marinade in the rerigerator until read to use.
- Cook steak in a pan with a small amount of butter or on a grill plate to your usual preferences, turning and basting with the remaining marinade several times.
- Serve with mashed potatoes and vegetables.
Questions & Replies
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Reviews
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Made this for dinner tonight, cooking it on a Le Creuset Grill Pan -- it came out just perfect. I used Splenda Brown Sugar Blend (1/2 the amount) and it was delicious. Served with Creamy Carrots (308851) and Garlic Dill New Potatoes (109117) and we had a fabulous dinner. Thanks so much for posting!! -
Perfection on a plate. I used sirloin steak which was melt in the mouth delicious. Served with simple vegetables which allowed the steak to more than shine, not that it needed any help. For the mustard I used 'Grainy Mustard' which worked really well. Made for Aussie / Kiwi Swap Jan 2013 -
What a wonderful steak recipe Peter. We really enjoyed this tasty treat. I pan fried the steak in butter just the way we like it. It was wonderful, tender, juicy and delish. The marinade was so good, I couldn't get enough of it. Served this steak with yummy cabbage and berber carrotes for a meal to remember. Thank you so much for sharing a recipe that I have included in my Favorites for 2011. -
Made for AUS/NZ Swap 48. I really liked the simpleness of making this. I marinated the strip steak for 45 min in the fridge, then took out and let it set for 5 min to come up to temp a bit. We grilled it on the indoor grill. I liked the taste of the marinade a sweetness came through in each bite. My DH did not care for it though because of the sweetness. Perhaps I will cut back on the sugar portion by 1/2 and use this recipe again on steak but will use full strength on other meats. The flavors for me were great. I plan to use the recipe on pork chops and on chicken as I think the marinade lends nicely to these meats as well. Thank you. -
This is really good, I loved the marinade/glaze flavor! I used light brown sugar since I could not find cane sugar. I made one large steak for DH and I to share. I have never made a steak on the stove (only BBQ) but this was very good! Made for AUS/NZ Recipe Swap #47.
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Tweaks
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Wow! Does this pack a flavour punch! I changed the method Peter used, slightly. I had two good sized steaks but used the full quantity of marinade. I used brown sugar instead of palm sugar. I marinaded the steaks in ALL the marinade, then shook them off and cooked them in a little oil and butter, then set them aside and kept warm. Then I added all the marinade to the pan and cooked it over a high heat until reduced to a sticky caramel consistency - watching carefully to make sure the sauce didn't burn. I threw the steaks back in briefly to coat, then served them with the remaining sauce poured over them. I accompanied them with diced baked potatoes and a simple lettuce and tomato salad. The sauce was slightly reminiscent of honey/soy chicken but with a dominant orange flavour. It was a very strong flavour but we loved it! Not for those who like bland food, but, for us, totally fabulous! Thanks for 'discovering' this Jen T, and for trying it out Peter J!
RECIPE SUBMITTED BY
<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
