Central African-style BBQ steak with onions
A Central African 'coupé-coupé (meaning to cut) style BBQ. Meat is generally roasted over an open flame then thinly sliced and served with bread. Before cooking the steak is marinated with crushed Maggi cubes.
Calorie controlled cooking spray
Maggi Seasoning Cubes
2 cube(s), chicken or beef
Waitrose Hand-Cut British Beef Bavette Steaks
300 g, 2 steaks
- In a large bowl, crush the Maggi cubes into powder. Add the Worcestershire sauce, salt, and enough water (3 to 6 tbsp) to make a thin marinade. Add the steak and turn to coat. Let the steak marinate at room temperature, turning occasionally, for 10 minutes.
- Coat a griddle or frying pan with cooking spray and heat over medium-high. Place the steak in the centre of the pan. Scatter the onions around the steak and cook until they are wilted and charred. Cook the steak for 2-3 minutes on each side, or to your liking.
- Transfer the steak and onions to a cutting board. Let the steak rest for 15 minutes. Then thinly slice the steak against the grain. Serve with the onions.