prep & cook
facts and info
hundreds of great recipes
free downloadable booklets
Devilled Beef Steaks
4 / 5
Lean beef sirloin or rump steaks
Between 5 and 20 minutes
Cooking Time Detail:
Remember, these timings relate to the thickness of the meat.
Turn halfway through cooking.
Sirloin or rump
5 minutes (rare)
8 minutes (medium)
12 minutes (well done)
Fillet steaks are approx.1cm thicker so will need an extra 2-4 minutes cooking time
Loin or leg steaks
Leg, chump steaks
Simply make your own kebabs by cutting the above steaks into
approximately 2.5cm(1") size cubes
5mlsp (1tsp) Black peppercorns, crushed
2x5mlsp (2tsp) Mustard powder
2.5mlsp (½tsp) Cayenne pepper
15mlsp (1tbsp) Oil
2x5mlsp (2tsp) English mustard
2x5mlsp (2tsp) Worcestershire sauce
5mlsp (1tsp) Lemon juice
2x15mlsp (2tbsp) Tomato ketchup
Pinch of cayenne pepper
For the dry devil, mix the crushed peppercorns, mustard powder and
Cayenne pepper with the oil. Smear over 2 lean beef sirloin or rump
steaks. Grill or BBQ steaks according to the chart.
For the wet devil mix together the mustard, Worcestershire sauce, lemon juice, ketchup and cayenne pepper. Grill or BBQ steaks according to the chart, brush each side of the steaks with the devilled mixture a couple of times during the last 2-3 minutes of cooking time. Alternatively serve as a dipping sauce.
Serve the steaks with roasted or BBQ baby aubergines, salad and potatoes.
© copyright 2009 Meat matters.com | All rights reserved