Caramelised Steak

From: DuChick

On May 10, 2008

What a luscious way of treating a steak! I followed most of Kookaburra's tips, except for grilling our sirloin steaks outside. When they were cooked through, I dredged them in the hot carmelized marinade waiting in a skillet. I also used brown sugar since I'm not sure of where I'd find palm sugar here in the U.S. midwest. I'm looking forward to trying this on chicken! Made for the Aussie Swap May/08.

From: French Tart

On Sep 7, 2007

We all loved this marinade, and I am going to use it again on other cuts of meat and poultry. I made it exactly as stated and it was easy and full of flavour. We ate our steaks with grilled tomatoes and fresh green beans for a delightful supper! Thanks Peter for yet another fail-safe and imaginative recipe.....you certainly know how to sort your steaks out down there - all very well dressed!! FT P.S. I used Entrecote steaks.

From: Stardustannie

On Jul 5, 2007

I went with kooka's suggestions in regards to cooking. I used about 750 gm steak but all the marinade. It resulted in a wonderfully tender steak...with a strong but nice flavoured sauce. Ours was served with roast potato , sweet potato peas and corn.

From: Kookaburra

On Apr 28, 2007

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!