A delicious recipe for Steak served with Chakalaka Sauce and Creamy Mash


10ml (2 tsp) sunflower oil
1 large onion
3 garlic cloves
30ml (2 tbsp) tomato paste
1 x 420g mild chakalaka
1 x 420g baked beans, drained

Creamy mash:
1kg potatoes, peeled
150ml milk or mageu
15ml butter
1 large egg
Salt and pepper, to taste

45ml (3 tbsp) sunflower oil
1.2kg beef topside
Salt and pepper, to taste
30ml (2 tbsp) butter

How to
To make the chakalaka, heat the oil in a frying pan and sauté the onion and garlic. Add the tomato paste and chakalaka and beans and cook until the beans are soft. Using a fork
squash the beans down a little. Continue to cook for 10 minutes and set aside.

For the creamy mash, bring a large pot of water to the boil and add the potatoes, boil
until tender, about 20 minutes. Drain well then return to the pot and over low heat dry
completely for 2 minutes. Preheat the oven to 160°C.

Heat the milk and butter in a small pot then pour over the potatoes. Remove from the
heat and mash the potatoes together with the egg and butter using a wooden spoon to beat
until smooth and creamy. Season well.

Heat the oil in a frying pan and over medium heat sear the steaks on all sides.

Place the steaks in an oven dish and top with the butter roast until desired doneness for
about 1 hour or to your liking. Cover with foil and stand for a few minutes before serving
with the mash and chakalaka.


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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.