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To stand a chance to win a R6 000 SPAR voucher PLUS be featured in BONA with your favourite recipe, simply dial *120*4862# from your mobile phone, follow the prompts by answering our questions and you will be entered into the draw to win the voucher! Calls charged @ 60c/min. Entries close on 18 June 2015.
CHISA NYAMA WITH SPAR
SPAR has a gorgeous chisa nyama spread in the May issue of BONA, and we’re giving you a sneak peek into one of the tasty recipes featured.
Steak is always a crowd pleaser, and this delicious recipe for T-bone steak on the braai is a definite winner! Get the May issue of BONA for more chisa nyama recipe ideas.
SPAR T-BONE STEAK ON THE BRAAI
Prep time: 45 minutes
Cooking time: 15 minutes
6 X 150g SPAR T-bone Steaks
Salt and cayenne pepper
1 teaspoon dried chilli flakes
2 teaspoons dry mixed herbs
1 cup (250ml) SPAR Meat Marinade
3 tablespoons (45ml) SPAR Sunflower Oil
1 cup SPAR Freshline Flat-leafed Parsley
1 cup SPAR Freshline Coriander
½ cup (125ml) SPAR Extra Virgin Olive Oil
1/3 cup (80ml) SPAR Spirit Vinegar
2 garlic cloves, crushed
1 red chilli, chopped
½ teaspoon ground cumin
½ teaspoon salt
- Place T-bone steaks in a shallow dish and season well with salt and pepper. In a jug, mix chilli flakes, herbs, marinade and oil.
- Pour over steak and rub to coat all over.
- Grill to your liking.
- To make chimichurri sauce, combine all ingredients in a blender and process until smooth. Alternatively, crush using a pestle and mortar until smooth.
- Serve T-bone steak with pap and chimichurri sauce.