With some combinations in life, you can never go wrong. Chalk and cheese is not a good example – they don’t fit together at all. Marmite and cheese, on the other hand, work very well together. A classic combination for a sandwich. Another food group that fits both Marmite and cheese is of course mushrooms. And all three of these schoolground playmates, Marmite, mushroom and cheese, go very well with steak. So, we have ourselves a winner! My prediction is that this recipe will be one of the most made and most popular in this book. And eating it will make you a happier and, consequently, better person.
- 4 sirloin steaks
- 1 tot olive oil
- 1 onion (sliced)
- 1 punnet (250 g) mushrooms (sliced)
- ½ cup white wine
- 1 tot Marmite
- 200 g cheese (something like Cheddar, grated)
- Place the tot of olive oil and onion in your fireproof pan on the fire and fry the onion until soft and translucent.
- Add the mushrooms and fry until soft. Once the mushrooms are soft and cooked, add the wine and Marmite. Stir well and now let it simmer while you braai.
- Braai the steaks over hot coals for 4 minutes each side until medium rare. Remove from the fire and let the steaks rest for a few minutes while you finish the sauce.
- Increase the heat under the pan. Add the cheese to the sauce and stir continuously so the ingredients can mix. Continue stirring until all the cheese has melted.
- Serve the sauce immediately, hot off the fire, from the pan onto the steak.
This and many other recipes can be found in Jan Braai’s latest cookbook Shisanyama: Braai Recipes from South Africa (Book Storm).