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The Caterer

Bife-ana

11 September 2006
Bife-ana

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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