1kg oyster blade steaks – 2cm thick
8 brown onions, sliced into rings
3 red capsicums, sliced
3 teaspoons fresh chopped garlic
3 teaspoons fresh chopped ginger
Salt & Pepper
2 tsp Whittingtons Peri Peri
3 tbsp oyster sauce
2 tbsp soy sauce
In a deep casserole dish, add the onions, oil salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, ginger, peri peri, oyster sauce and soy sauce and combine together. Place the oyster blade steaks in the baking dish and marinate till completely covered. Cover and place in fridge for min. 2hrs or preferably overnight. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160 C , further 1 to 1 ½ hrs or until tender. Serve with Asian greens.
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