Caramelised Steak

From: Sheynath

On Oct 25, 2008

Fantastic steaks! I loved the orange flavor. After removing the steaks from the pan I reduced the remaining marinade and served it over the meat and some rice. I agree with some of the other reviewers that this would also be great on chicken. I will be trying that in the future.

From: weekend cooker

On Sep 13, 2008

What great tasting steaks ! We absolutely loved them. The marinade is incredible ! Excellent flavor. Will definately be repeating this over and over. Can not wait to try this on chicken. GREAT POST PETER J !!

From: DuChick

On May 10, 2008

What a luscious way of treating a steak! I followed most of Kookaburra's tips, except for grilling our sirloin steaks outside. When they were cooked through, I dredged them in the hot carmelized marinade waiting in a skillet. I also used brown sugar since I'm not sure of where I'd find palm sugar here in the U.S. midwest. I'm looking forward to trying this on chicken! Made for the Aussie Swap May/08.

From: Kookaburra

On Apr 28, 2007

Wow! Does this pack a flavour punch! I changed the method Peter used, slightly. I had two good sized steaks but used the full quantity of marinade. I used brown sugar instead of palm sugar. I marinaded the steaks in ALL the marinade, then shook them off and cooked them in a little oil and butter, then set them aside and kept warm. Then I added all the marinade to the pan and cooked it over a high heat until reduced to a sticky caramel consistency - watching carefully to make sure the sauce didn't burn. I threw the steaks back in briefly to coat, then served them with the remaining sauce poured over them. I accompanied them with diced baked potatoes and a simple lettuce and tomato salad. The sauce was slightly reminiscent of honey/soy chicken but with a dominant orange flavour. It was a very strong flavour but we loved it! Not for those who like bland food, but, for us, totally fabulous! Thanks for 'discovering' this Jen T, and for trying it out Peter J!