• 1 rump steak (350-400g)

  • 750ml beer

  • 1 tbsp crushed garlic

  • 1 tbsp tamarind paste

  • 1 tbsp chilli paste

  • 1 tbsp tomato paste

  • 4 spring onions

  • 100g button mushroom

  • 100ml cream


  • 1.

    In a large bowl combine the beer with all other ingredients except cream, place the steaks in this marinade and allow to sit for at least 2 hours (I usually put this on then light my barbeque coals, by the time the coals are ready the steaks are perfectly marinated).

  • 2.

    Take the steak out of the marinade and allow to dry, in the meantime pour the marinade into a fry pan (rather than a saucepan, as a larger surface area boils quicker and reduces faster). Reduce marinade by half, then add the cream and boil until the right thickness is achieved.

  • 3.

    Grill the steak to your liking; serve with scalloped potatoes, bread and sauce.


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