Steakhouse Pap & Steak Bowls

Ingredients

• 600 g rump or sirloin steak
• 1½ tbsp BlixSam Steakhouse
• 1 tbsp olive oil
• 30 g butter

• 1½ cups maize meal
• 4 cups water
• ½ tsp salt
• 40 g butter
• ½ cup grated mature cheddar
• ¼ cup cream

• 250 g mushrooms, sliced
• 1 large onion, thinly sliced
• 2 garlic cloves, crushed
• 30 g butter
• 1 tsp cracked black pepper
• 1 tbsp Worcestershire sauce
• 250 ml beef stock
• ½ cup cream
• 1 tsp BlixSam Steakhouse

• Fresh parsley, chopped
• Extra cracked black pepper

Method

1. Season the steak generously with BlixSam Steakhouse and rub with olive oil. Allow it to stand while preparing the pap.
2. Bring the water and salt to a boil. Gradually whisk in the maize meal.
3. Reduce the heat, cover and cook gently until the pap is soft and creamy, stirring occasionally.
4. Stir in the butter, cheddar and cream. Keep warm.
5. Heat a heavy pan or braai until very hot. Cook the steak to your preferred doneness, adding the butter during the final minute.
6. Remove the steak and allow it to rest for 5–10 minutes before slicing.
7. In the same pan, add the onion and cook until soft, golden and caramelised.
8. Add the mushrooms and cook over fairly high heat until browned. Add the garlic and cracked black pepper.
9. Stir in the Worcestershire sauce, beef stock and 1 tsp BlixSam Steakhouse. Simmer until reduced slightly.
10. Add the cream and simmer for another 3–5 minutes until you have a rich, glossy gravy.
11. Spoon the creamy cheesy pap into deep bowls.
12. Slice the steak across the grain and arrange generously over the pap. Spoon over the caramelised onion and pepper-mushroom gravy.
13. Finish with parsley and freshly cracked black pepper.

💛 BlixSam Tip