Biltong Steaks with Sweet Mustard
Cooking for two can be more effort than you really want it to be, but with Hilary’s quick and easy recipes, you can have a delicious meal on the table in no time. In this episode she makes biltong-spiced steaks with a corn pickle, a pastrami cheese pie with a quick cabbage salad, and for a sweet treat, a no-bake blueberry cheesecake.
- 30ml (2 tbsp) whole coriander seeds
- 15ml (1 tbsp) black peppercorns
- 20ml (4 tsp) brown sugar
- 15ml (1tbsp) coarse salt.
- 2.5ml (½ tsp) chilli flakes (optional)
- 2 sirloin steaks
- olive oil
- 15ml (1 tbsp) mustard powder
- 30ml (2 tbsp) white vinegar
- 180ml (¾ cup) condensed milk
- Corn Pickle
- 2 small dried chillies
- 1 jalapeno chilli, sliced and seeded
- 1 red onion, finely sliced
- 1 red pepper, seeded and cubed
- 1 large ears of yellow corn, sliced from the cob
- Handful fresh parsley, finely chopped
- 60ml (4tbsp) fresh lime juice
- Generous grinding of black pepper
- 125ml (1/2 cup) white wine vinegar
- 10ml (2tsp) coarse salt
- 30ml (2tbsp) sugar
- 185ml (3/4 cup ) water
- For the biltong spice, lightly toast the coriander seeds and peppercorns in a dry frying pan until just fragrant, taking care not to burn them. Place in a pestle and mortar with the sugar, salt and chilli flakes, if using. Grind to a coarse powder.
- Rub the steaks with olive oil and sprinkle both sides with the biltong spice. Preheat a frying pan or griddle pan until smoking hot and cook the steak for 3-4 minutes per side for medium rare, or according to your preference.
- While steak is cooking, dissolve the mustard powder in the vinegar. Add to the condensed milk and whisk till thickened. Slice the steak and serve with mustard and salad on the side.
- For the Corn Pickle
- In a large glass jar combine the chillies, red onion, pepper, corn, parsley, lime juice and black pepper.
- In a small pan bring the vinegar, coarse salt, sugar and water to the boil. Remove from the heat and pour over the corn in the jar.
- Seal and cool and store in the fridge.