Monkey Gland steak with Chakalaka coleslaw

Name: Monkey Gland steak with Chakalaka coleslaw
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g White cabbage; 7-10 Tbsp salt, pepper; 1 red + yellow pepper; 200 g Carrots; 2 Onions; 3 Garlic cloves; 2 red chillies; 2 TABLESPOONS + 100 g brown sugar; 7-10 Tbsp Juice of 1 lime; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Cayenne pepper, sweet paprika; 7 TABLESPOONS Oil; 1 collar flat leaf parsley; 2 (approx. 200 g) Tomatoes; 7 TABLESPOONS Worcester sauce; 100 g Mango chutney; 175 g Tomato ketchup; 1 TABLESPOON Tabasco; 4 Rump steaks (approx. 200 g each); 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g White cabbage
7-10 Tbsp salt, pepper
1 red + yellow pepper
200 g Carrots
2 Onions
3 Garlic cloves
2 red chillies
2 TABLESPOONS + 100 g brown sugar
7-10 Tbsp Juice of 1 lime
3-4 Tbsp White wine vinegar
7-10 Tbsp Cayenne pepper, sweet paprika
7 TABLESPOONS Oil
1 collar flat leaf parsley
2 (approx. 200 g) Tomatoes
7 TABLESPOONS Worcester sauce
100 g Mango chutney
175 g Tomato ketchup
1 TABLESPOON Tabasco
4 Rump steaks (approx. 200 g each)
7-10 Tbsp Aluminium foil

Directions

1
For the salad, remove the outer leaves from the cabbage. Wash and quarter the cabbage. Cut out the stalk in a wedge shape. Cut the cabbage quarters in half lengthwise. Slice or cut into fine strips. Sprinkle with 1 tsp. salt and knead well with your hands.
2
Clean and wash the peppers and cut or slice them into fine strips. Clean and peel carrots and cut them into fine strips. Peel 1 onion and 1 clove of garlic, dice finely. Clean the chillies, cut lengthwise, wash, seed and chop very finely.
3
Mix the vegetables and 2 tablespoons of sugar with the cabbage.
4
For the dressing, mix lime juice, 1 tablespoon vinegar, salt, pepper, cayenne pepper and paprika powder. Fold in 4 tablespoons of oil. Wash parsley, shake dry, chop the leaves coarsely. Mix with the dressing into the coleslaw.
5
Chill for at least 2 hours.
6
Wash, quarter, seed and dice the tomatoes. Peel the remaining onion and 2 garlic cloves and dice finely. Heat 1 tablespoon of oil in a frying pan. Fry the diced onion and garlic. Add the tomatoes and fry briefly.
7
Stir in Worcester sauce, chutney, 2-3 tbsp vinegar, 7 tbsp water, ketchup, 100 g sugar and Tabasco. Simmer everything for 10-15 minutes while stirring. Season to taste with salt and pepper.
8
Cut the fat edge of the steaks several times so that they do not bulge when roasted. Heat 2 tablespoons of oil in a large frying pan. For pink roasted meat, fry the steaks in it over high heat on both sides for 2-4 minutes each.
9
Season with salt and pepper. Take out, wrap in aluminium foil and let it rest for 5 minutes. Season salad again. Arrange steaks with sauce and salad.