Cheesy mashroom and bbq sauce

 Steak with cheesy Mushroom and BBQ sauce served with Cheesy Mash potato Pops

Steak:

500g rump/sirlion steak

1 tsp crushed garlic

1 tsp black pepper

1/2 tsp chilli powder

 Salt per taste

1/2 tsp steak and chops spice

1/2 tsp BBQ spice

1/2 tsp lemon pepper

1 tsp green chilli paste

2 tbsp brown vinegar

3 tbsp lemon juice

1 tbsp olive oil

Marinate the steak in these ingredients for about 2 hours.

Heat 2 to 3 tb butter in a pan with 2 tbsp olive oil. Add 2 slit green chillies and pan fry the steaks until cooked on both sides. Remove the steaks from the pan and let it rest.

Cheesy Mushroom sauce:

sliced mushrooms

1 teaspoon black pepper

Salt to taste

Little crushed garlic

Slices of green chillies(optional)

3 TB Butter

1 cup milk 

2 tsp maizena dissolved in the milk

1 tbsp mushroom soup (optional)

1/2 tsp white onion soup (optional)

1 cup Fresh cream

2 handfulls of grated cheese

Melt the butter, add mushrooms, garlic, slices of green chilli. Let it braise a little, add then the milk in which you dissolved the maizena and the soups powder, stir until creamy, add then fresh cream and stir. Add cheese, salt and pepper and stir until cheese melts. Serve with the steak.

Barbeque sauce:

Add the leftover marination sauce with a barbeque sauce (I used steer's) and 1 TB butter. Heat and serve with the steak. 

Mash Potato Pops

3 medium potatoes boiled and mashed. Add 1 tb butter, salt, black pepper and mix. Add grated cheese to this and mix well. Make round balls. Coat each ball in flour, beated eggs and seasoned bread crumbs. Fry in hot oil until golden brown. Serve the steak with the sauces