Steak with Fragrant Lime and Chilli Crust

Steak with Fragrant Lime and Chilli Crust

Serves 4
30 minutes
1 tablespoon Lightly Dried Chilli
1 tablespoon Lightly Dried Basil
1 tablespoon Garlic Cold Blended Paste
700 gram steak, of your choice
250 millilitres good quality beef stock
1 teaspoon butter
30 milllilitres cream
2 cups potato, mashed with garlic, chllli and basil added
1/2 lime, juiced

Grease and heat a pan with canola spray. This is to ensure that steak crust stays on during the cooking process.


Place steak in a mixing bowl and coat with the garlic paste, herbs and lime to create an even paste over the steak. Season with salt.


Place marinated steak into pre-heated pan on medium to high heat. Do not turn or stir the steak until the first layer has sealed and browned. Approximately 1-2 minutes, depending on your stove top, only then turn the steak and repeat on the other side. Depending on the thickness of the steak, it may required to be turned one more time to ensure even distribution of heat and cooking. If it is a thick-cut steak you should also seal the sides.


Cook steak as desired, rare, medium rare, well-done. Remove steak from pan and allow to rest.


With leftover herbs in pan, use to make sauce/gravy. Add beef stock, boil over a high heat until liquid has reduced by half.  To thicken, add flour with butter into a nice thick paste and then whisk this paste into your sauce to thicken. Add cream, and then serve with mashed potato

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