Masego’s Farm-style Steaks with Light Garlic and Honey Glaze Sauce served with Fennel Butter Baby Potatoes

Recipe by: Masego Marite

What you’ll need
2,4 kg sirloin steaks cut into cubes
250 g chickpea flour
1 bottle of low sodium soy sauce
white wine vinegar
1 bottle of truffle oil
crushed garlic
Himalayan pink salt
crushed black peppercorns
olive oil
avocado oil spray
red spring onions
baby potatoes
unsalted butter
spring onions
Italian Parsley
sesame seeds
poppy flower for decorating


Start by by seasoning your meat with salt, pepper,paprika oregano 🌿 add the Italian parsley roughly cut.  Drizzle the bottle of truffle oil and mix in well cover the meat with cling wrap and set aside.

Then parboil the baby potatoes for 5 min on high drain and mash down

The butter
In a bowl mix in 200g of softened butter , finely chopped fennel and mix in well with a dash of truffle oil.

Baking the potatoes
Now  onto a baking pan give it light spray of avocado oil and add the parboiled potatoes mash it down for a more laid back look top each potatoes with 2 pea sized dollops of the butter get that into the oven at 220 for 25 min.

And 5 min grill on high heat to crisp up the skins.

Honey and Garlic Glaze
To a bowl add a 1/2 cup of chickpea flour, 1 tablespoon of oregano and add in 1 tablespoon of the crushed garlic mix well.
Add to this mix 1 cup of water and whisk the mixture. Add 3/4 cup of low sodium sauce and 1/4 cup of the white wine vinegar.
Then whilst whisking slowly add in 1cup of honey. 

Proof is in the pudding add some salt and peppers to taste. Cover and set aside

On a hot skillet add the cubes of sirloin in batches sear for 3 minutes on each side remember not to overcook. Do this for all.

Roasted fennel and red spring onion

To a baking tray set whole red spring onions and fennel and season with salt and pepper and drizzle olive oil and and put in the oven for 12 min @ 180 degrees.

Ready to Serve
In a deep pot toss in the fried sirloin cubes and add the glaze to the pot on a slight high to get in bubbling and then bring down to a simmer.
Let the glaze reduce a bit till it’s glossy then turn it off

Served on a plate with baked baby potatoes and a side of bake red onion and fennel.
Serve the sirloin bits with a good serving of the sauce and garnish with  sesame seeds and fresh spring onion and dress with a poppy flower 🌺 and enjoy.