T-Bone Steak with Monkey Gland Sauce on the Braai/BigGreenEgg
To non-South Africans this must sound like and outrageously unappetising dish, LOL! But I can assure “No” monkeys or any other parts of a animal went into making this fantastic sauce. It is not known where this name comes from but it is such an inherent part of South African cuisine that I just had to make this before this blog ends in a couple on months time. However you can read a couple of accounts of stories which claim to know the true origins of this sauce but I would not guarantee this, however the second account does sound genuine.
Monkey gland sauce is a traditional South African sweet and hot sauce for steak but is great with any braaied meat, chicken, pork or even Boerewors. This recipe is just fantastic and it only take a couple of minutes to make, you can cheat if you want and buy one of the pre-made Steers sauces that we sell but its just not going to be as good. Take the time to make this, I promise you will not regret it, it was just fabulous “even if I say so myself”. This is my version of this classic SA sauce so I hope that you like it!
Also you could win a bottle of Mrs Balls Hot Chutney, see the end of the blog for details.
Ask your butcher to cut T-Bone steak thick, (if you're not South African you can always share this huge amount of meat with somebody you love) if they are thick you can cook it for a little longer and still have it rare/medium rare and lovely and hot at the same time. Allow one steak per person if they are big meat eater otherwise, one will be more that enough between two.
To see how to cook the perfect steak just click here, to go to the blog I did last year on this or checkout the video I did on how to cook the perfect steak on our youtube channel.
All you need do is now make the sauce below and pour it over the steaks and serve.
SERVES 4-6: PREP: 5MINS: COOK TIME: 4-6MINS
Ingredients for the Monkey Gland Sauce:
- Olive oil for frying
- 1 x Large red onion sliced
- 1/2 x Cup water
- 2 x Large tomatoes diced (can of tomatoes work just as well)
- 1 x Cup of All Gold Tomato sauce
- 1/2 x Cup of Worcestershire sauce
- 3 x Coves of garlic finely chopped
- 1 x Cup of Mrs Ball Hot/Ex-Hot chutney
- 1/2 x Cup of brown sugar
- 2Tbsp x Safari Vinegar
- 1Tsp x Tabasco sauce
- 20g x Piece of fresh ginger finely chopped
Method for making the Monkey Gland Sauce:
- Preheat the Braai to 300°C (570°F)
- Heat the olive oil in a heavy skillet or frying pan.
- Add the onions and sauté with ginger and garlic until soft.
- Add remaining ingredients into a bowl, mix well and simmer for a few minutes.
- Set aside to use later.
BIG TIP, always let the meat rest for at least 5-10 minutes after it comes off the braai so that it relaxes and re-absorbs the juices. Be patient and you will be rewarded.
This was just the perfect carnivores meal and if you wish to wash it down with a glass of Nederburg Baronne red wine even better.
We are giving away 2 bottles of Mrs Ball Hot Chutney this week, so you can try this great recipe out.
All you have to do is please leave some feed back and you could be 1 of 2 lucky people that get a chance to make this really great South African traditional sauce. Also I love to hear what you think about what I'm cooking, feel free to leave suggestions what you would like to see me cook. Entries will close on the 16th May 2013.