Pan-Fried Steak with Monkey Gland Sauce
A commonplace South African dish with a history that goes way back. This sauce is prepared with Kikkoman Soy Sauce, which goes well with meat dishes. Try out this flavor that spreads throughout your mouth.
- Nutrition facts are for one serving.
- Time to return meat to room temperature is not included in the cooking time.
- Sauce is presented in easy-to-make portions. Leftover sauce can be refrigerated and used for meat dishes.
Ingredients(Servings: 2)
Directions
- Take the meat out of the refrigerator about 20 minutes before cooking to return to room temperature.
- Use (A) to prepare the sauce. Heat the olive oil in a fry pan over medium heat, then saute the onion and garlic until fragrant. Add and mix in the canned tomatoes and once cooked through add in all other (A) ingredients except for the remaining olive oil. Allow to simmer over medium to low heat for about 15 to 20 minutes.
- Wipe (1) dry and use a knife to trim off any sinew. Sprinkle both sides with the salt and black pepper. Heat the olive oil in a fry pan or a grill pan, add in the beef and cook both sides (to preference). Turn the heat off, cover with a lid and allow to rest for about 3 minutes.
- Serve (3) onto plates, cover with (2) and garnish with the watercress.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
- Recipe Yurico Aoki
- Styling Yuki Murakami
- Photo Akira Maeda
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