Steakhouse marinade

Steakhouse marinade

By
From
Cooking from memory
Makes
8 small steaks
Photographer
Mark Roper

Thick, rich marinades abound in South African cooking, giving meat a glaze when grilled on a barbecue.

Ingredients

Quantity Ingredient
20g instant coffee
1 cup vegetable oil
30g crushed garlic
13g finely chopped ginger
15g ground black pepper
15g mustard powder
3 teaspoons ina paarman’s braai and grill, see note
3 teaspoons dried parsley
1 1/2 cups tomato sauce
1 1/2 cups barbecue sauce
1 1/2 cups ms ball’s chutney, see note
1/2 cup lemon juice
3/4 cup soy sauce
1-2 tablespoons maleney’s chilli jam

Method

  1. Mix the coffee with 1 tablespoon of water. Combine all the ingredients. This marinade should be used to marinate steak and chops for 3–4 days and chicken overnight before barbecuing.

Tags:
Jewish
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