Spicy Ginger Steak with Tangy Tomato Sauce, Potato Wedges and Steamed Veggies

Oh how wonderful it feels when to serve up a massive plate of home made steak! I have never been a big fan of beef so I always prefer chicken but you can always either way. I came up with this great ginger marination that is served with a tangy tomato sauce and jalapenos. Oh so, delicious!

It’s preferred if you marinate the chicken overnight or 8-12 hours in the fridge but you could do this an hour early too! Here’s what you’ll need: 

Ingredients (Serves 2):

2 large chicken breasts, de-boned and flattened with a mallet (will leave you with 4 fillets)
2 tsp ginger powder
2 tbsp vinegar
juice of one lemon
2 tbsp soy sauce
1 1/2 tsp red pepper flakes 
1 tsp brown sugar 
1 tbsp vegetable oil
salt to taste 

Sliced jalapenos and 2 cheese slices, optional

For the Tomato Sauce:

2 large tomatoes, finely chopped
1 tsp ginger paste
salt and pepper to taste
1 tbsp vinegar
a sprinkle of Italian seasoning 
1 tsp brown sugar 

For the Sides:

3 medium sized potatoes, cut into wedges and half boiled
1 tsp garlic paste
2 tbsp bread crumbs
2 tbsp oil
salt and pepper to taste 

an assortment of vegetables of your choice, boiled or steamed
(I prefer to use mushrooms, carrots, baby corn, peas, green beans)

First up, soak the chicken in the marination and let it sit in the fridge for 8-12 hours.

An hour before you have to serve, mix garlic paste, bread crumbs, oil and salt in a bowl. Toss in your half boiled potatoes and place on a greased tray. Bake in the oven at 240 C for 30-45 mins or until golden on top.

For the tomato sauce, put all ingredients in a pot and let it simmer on medium heat for about 5-7 mins. Then just whiz it up in a blender and set aside.

Mean while, heat up a grill and a pan over medium heat. In the pan, you will be tossing the steamed veggies with a little bit of butter and salt whilst you cook the steak. You will need quick hands.

Once hot, give the grill a splash of oil and cook the chicken steak on each side for about 2-3 mins or until just changes color. When you flip to cook the other side, place jalapenos and cheese. After this, you won’t flip again. The cheese will melt nicely on top.

Serve on a plate, top with a layer of tangy tomato sauce and a side of crispy wedges and light veggies. Now, that’s a filling meal!

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5 thoughts on “Spicy Ginger Steak with Tangy Tomato Sauce, Potato Wedges and Steamed Veggies

  1. it seems s000 delici0us,,i luv ds,,,,<3<3,,iv its luking dat delici0us jst in pics den i can well imagine k real mein kaisa h0 ga,,,,,,:)

  2. Hungry….and NOTHING to eat right now…and staring at these photos is NOT helping…..just making me drool and my stomach growl…… :/

    what do you use for marinating??

    • This is the chicken marination:
      2 tsp ginger powder
      2 tbsp vinegar
      juice of one lemon
      2 tbsp soy sauce
      1 1/2 tsp red pepper flakes
      1 tsp brown sugar
      1 tbsp vegetable oil
      salt to taste

      Try this recipe for dinner perhaps?

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