It is the weekend or well almost! One of my favourite things to cook over weekends is beef steaks.
I love T-bones and fillet, of course, but my favourite steak is definitely sirloin. I prefer steak rare, served with potatoes in any form. Baked potato, chips, potato bake, sweet potato bake or even potato salad is my preferred accompaniment to steak.
These steaks are fried but you are more than welcome to cook them on the braai.
The sauce is based on an old South African classic. My mother always fried steaks in the electric frying pan. Once it was done she would add brandy to the pan and let the brandy evaporate. She then added cream to the pan to form a lovely sauce with the pan juices.
This mustard sauce is based on my mothers’ recipe with the addition of mustard. It is also banting friendly! Leave the potato bake if you are banting and serve the steaks with a salad or banting friendly vegetables.
Make this steak this weekend – you know you want to!
Remember to have fun in the kitchen!
For the steaks
4 thick-cut (2.5cm) sirloin steaks (±250g each)
freshly grounded black pepper and coriander seeds
60ml olive oil
125ml whole-grain mustard
Grind some black pepper and coriander seeds into a heavy based griddle pan.
Add the olive oil and heat until very hot.
Place the steaks into the pan (the steaks must have space to breath, so if your griddle pan is not big enough, fry the steaks in batches and do not squeeze them together.)
Fry the steaks 1½ to 2 minutes per side for rear steaks. (If you prefer your steaks more cooked, fry them for a longer period).
Remove the steaks from the pan and let them rest for 5 to 10 minutes.
Return the pan to the heat and add the brandy. Let the brandy evaporate.
Add the mustard and the cream and remove from the heat once the cream starts to bubble.
Serve the sauce with the sirloin.
For the baked potatoes
6 potatoes thinly sliced.
1 large garlic bulb, minced
salt and black pepper
Pre-heat the oven to 180⁰C.
Grease 4 individual moulds.
Place the garlic and butter into a small microwave bowl and heat in the microwave for 45 seconds or until the butter is melted.
Layer the potato slices into the moulds until halfway filled.
Season the potatoes with salt and pepper and drizzle with half of the garlic butter and half of the cream.
Top with the remaining potato slices and season again with salt and pepper. Add the remaining garlic butter and cream on top.
Bake the dish in the pre-heated oven for approximately 45 minutes or until cooked through.