Monkey Gland steak with Chakalaka coleslaw

Janie Gentry
4 1
60 mins
60 mins


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
  • 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


  1. 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. 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. 3

    Mix the vegetables and 2 tablespoons of sugar with the cabbage.

  4. 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. 5

    Chill for at least 2 hours.

  6. 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. 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. 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. 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.

Nutrition Facts

740 kcal
80 g
24 g
49 g