Director Billy Wilder was right: Some Like It Hot. I love chilli, spices, curry – anything that has a heat to it, the hotter the better. I have a bottle of chilli sauce (Bushman’s ‘Hot az Hell’) in my kitchen cupboard at all times, just in case. But not wasabi or peppermints – those are just evil and hurt me. Go figure. Anyway, a quick and easy sauce like this is wonderful spooned over steak (and I imagine it would be delicious over chicken as well) because it makes a completely new meal. Steak & mash: lovely, but pretty run of the mill. Steak with peri peri sauce over creamy mash with a nice glass of red? Portuguese cuisine. You can also adjust the chilli in this sauce to suit your heat tolerance – leave out the fresh chilli altogether if you like a warm heat but no fire.
Ostrich Steak with Homemade Peri Peri Sauce
* adapted from the Woolworths Taste Magazine
300g ostrich steak/fillet
2 tblsp olive oil
3 cloves garlic, crushed
1 tsp dried chilli flakes/crushed chilli
1 fresh chilli, chopped finely
1 tsp paprika
1 cup white wine
1/2 tsp brown sugar
1 tsp cornflour
squeeze of lemon juice
Heat 1 tblsp olive oil in a frying pan over high heat. Cook the steak for 2-3 minutes a side, and leave to rest on a board, covering loosely with foil to keep the heat in. While the steaks are resting, heat the remaining olive oil in the same pan over a low heat. Add the garlic, chilli and paprika, and stir for minute. Add the wine and sugar, and simmer over medium heat for 5 minutes – the wine should reduce substantially. Now, the trick to adding cornflour to thicken a sauce is not to add the cornflour to the sauce, but the sauce to the cornflour. Otherwise it sticks together and makes these terrible lumps you can’t get rid of. So put the cornflour in a tiny ramekin or tupperware, add a spoon of the sauce to it, and mix it well. It will make a paste. Mix in another teaspoon, and then add it back to the pan and stir. Simmer for another minute, stir through a squeeze of fresh lemon juice, and spoon over the steaks. Serve with mashed potato, cauliflower mash or a green salad.
Note: If you don’t have any fresh chillis in the house, just use 2 teaspoons of dried chilli flakes instead of 1. Works perfectly.