Trinchado steak with charred onions
6 servings
Prep: 15 mins,
Cooking: 30 mins
Perfectly cooked steak, fiery creamy sauce and soft flour-dusted rolls for mopping up. If you don’t love a good trinchado, then your taste buds might be dead.
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Ingredients (20)
For the sauce
oil — for frying | |
1 | medium onion — peeled and finely chopped |
2 tbsp | tomato paste |
5 | garlic cloves — chopped |
4-5 | birds eye chilli — seeds in or out depending on how hot you like it |
2 | bay leaves |
1 tbsp | cake flour |
1 cup | red wine |
1 cup | beef stock |
1/4 cup | peri peri sauce |
2 tbsp | crème fraîche |
20 | kalamata olives — pitted |
1 | lemon — zest and juice |
salt and black pepper |
For the steak
oil — for drizzling | |
600 g | rump steak |
salt and black pepper | |
10 | pickling onions — peeled and halved |
To serve
small handful | fresh parsley — chopped |
Portuguese rolls — buttered |
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