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Bife-ana

11 September 2006

INGREDIENTS

(serves four)

2 large onions
1 bunch flat-leaf parsley chopped roughly
2 red chillies chopped roughly
½ tsp dried chillies crushed
½ tsp black pepper
3 cloves garlic chopped roughly
250ml red wine
900g rump steak -have the butcher cutit thinly
4tbs olive oil
Salt
Bread as needed

METHOD

Slice the onions and toss them with parsley chilli pepper and garlic. In a bowl layer slices of rump steak with plenty of onion and parsley mix. Combine red wine and olive oil and pour over the steak. Marinate overnight.

To cook heat a skillet on a high flame. When very hot fry the steak for no more than a minute. Season with salt and lay the meat in the bread. Deglaze your pan with the marinade juices and pour over the steak. Eat immediately.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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