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Put the garlic, ginger, red pepper, basil leaves, cumin, black pepper and KNORR Beef Stock Pot and boiling water into a liquidizer and blend until smooth.
Place steaks in the marinade in fridge overnight for flavours to develop.
Preheat the griddle pan or oven grill.
Season steaks on both sides and cook over medium high heat for 3-4 min each side for medium rare.
Top steaks with caramelized onions and serve with herbed mash and glazed carrots.
Put the garlic, ginger, red pepper, basil leaves, cumin, black pepper and KNORR Beef Stock Pot and boiling water into a liquidizer and blend until smooth.
Step 2 of 5
Place steaks in the marinade in fridge overnight for flavours to develop.
Step 3 of 5
Preheat the griddle pan or oven grill.
Step 4 of 5
Season steaks on both sides and cook over medium high heat for 3-4 min each side for medium rare.
Step 5 of 5
Top steaks with caramelized onions and serve with herbed mash and glazed carrots.
Put the garlic, ginger, red pepper, basil leaves, cumin, black pepper and KNORR Beef Stock Pot and boiling water into a liquidizer and blend until smooth.
1/5
Step: 2
Place steaks in the marinade in fridge overnight for flavours to develop.
2/5
Step: 3
Preheat the griddle pan or oven grill.
3/5
Step: 4
Season steaks on both sides and cook over medium high heat for 3-4 min each side for medium rare.
4/5
Step: 5
Top steaks with caramelized onions and serve with herbed mash and glazed carrots.
Put the garlic, ginger, red pepper, basil leaves, cumin, black pepper and KNORR Beef Stock Pot and boiling water into a liquidizer and blend until smooth.
Place steaks in the marinade in fridge overnight for flavours to develop.
Preheat the griddle pan or oven grill.
Season steaks on both sides and cook over medium high heat for 3-4 min each side for medium rare.
Top steaks with caramelized onions and serve with herbed mash and glazed carrots.
Ingredients
