Caramelised Steak

From: Heydarl

On May 20, 2009

This was great! Easy to make, with a fabulous taste after only 30 minutes of marinating time. Halved the recipe for the two of us, using scotch fillet steaks, which DH cooked to perfection on the barbeque. Served with mashed potato & steamed vegies for a lovely meal. Made by a Hell's Kitchen Angel for ZWT5.

From: Helen Hes

On May 17, 2009

Oh, yum! I loved the combination of the orange, soy, sugar mustard and garlic in the marinade. I was a little bit unsure of the amount of sugar used - it seemed like quite a bit, but after trying the recipe, I wouldn't reduce it. I did use sirloin rather than fillet - apart from that, no other changes. Made for ZWT5.

From: Boomette

On May 16, 2009

I used grainy Dijon mustard and demerara sugar. This made a very tasty steak. One of the best. I loved the sweetness. We cooked it on the barbecue. Thanks Peter Made for the Saucy Senoritas of ZWT5

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!