Chilli Steak

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 6 slices fillet steak, beaten flat with a meat hammer
  • A small amount of oil for frying
  • 1 tbsp malt vinegar


  • 4 tbsp thick yoghourt
  • tsp ginger/garlic mix
  • 3 green chillies (hot)
  • Bunch of fresh coriander
  • 1 tbsp tomato purée
  • ¾ tsp salt


  • Zap the marinade ingredients together in a food processor for two minutes, then spoon a little in the middle of the meat slices. Roll and tie them with thread, as for beef olives.
  • Pour vinegar on the rolls.
  • Leave covered overnight in the fridge.
  • Heat the oil till sizzling, and lift the steaks from the juices to fry three minutes on each side.
  • Place in a warm dish.
  • Cook up the leftover marinade on high heat for three to four minutes, and slap the paste back on the meat. Serve with iceberg lettuce leaves.