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"Caramel" steak

Summer is finally here and what better way to celebrate then with a barbecue?

My kids love it when I cook steak this way and call it caramel steak because it has a bit of a sweet taste. You can use this marinade for bigger pieces like fillets as well. I love it for sirloin steaks or rump steaks, what ever looks good in the shop that day. This time I cooked the meat on our fire pit but you can cook it on a barbecue, griddle pan or a normal frying pan. You just need to make sure the pan or barbecue is very hot.

Eating steak doesn't have to be all that expensive. What I usually do is slice the meat thinly and make a quinoa salad and put the meat on top. That way you having salad with meat and not meat with salad. You can use this quinoa recipe and the garlic sauce as well

Because I had some beautiful small potatoes lying around I decided to make a nice potato salad and it goes so well with the steaks.

This recipe is for 3 200 gr steaks, I used rump this time, you can easily adjust the quantity of ingredients


1 heaped teaspoon dijon mustard, you can use English mustard if you prefer

2 tablespoons soy sauce

2 tablespoons maple syrup

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

2 cloves of garlic, if you can get hold of smoked garlic I would use one of them and one regular

1/2 red chilli

1 stalk of rosemary

pinch of salt

All ingredients for the marinade

Chop the chilli and rosemary and put into a bowl. Squash the garlic with a knife but don't chop it. Mix all the other ingredients in and pour this over the meat. Let it sit in the marinade for half an hour to an hour. No need to marinade any longer.

Marinade ready
The Steaks bathing in all that flavor!

Sizling away

When it comes to cooking the meat it is quite hard to say for how long to cook it. It all depends on how thick the steaks are, if you are cooking the steaks on the barbecue or a frying pan. This time I used the fire pit with coals. I like my steaks medium-rare so I cooked them for two minutes on each side. But you have to adjust the time as you like. When you remove the meat from the pan/barbecue you put it back into the marinade and let it rest there for 5 minutes. My daughter loved the marinade mixed with the meat juices she asked for a spoon to finish it!

Potato salad

Salad potatoes, around 150 gr. per person

4 tablespoons good quality extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup or runny honey

1 tablespoon capers

a few green olives

1/2 red chilli

pinch of salt

small handful fresh basil or parsley

I chop the potatoes into big bite size pieces and cook until ready. Make sure you don't over cook them. Finely chop the chilli and roughly chop the olives and mix in with all the other ingredients and season with a little salt. Pour over the cooked, warm potatoes and sprinkle with the chopped basil. Serve warm or cold, it's good either way :) This is the basic version of this salad. I sometimes put finely sliced leeks, red pepper, red onion or sun dried tomatoes.

Lilja finishing the last drops of sauce :)

Lilja finishing the last drops of sauce :)

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