Preparation

Method

Method for Steak Marination: 

• Clean the boneless chicken breast, remove fat and  wash it. Cut each side into butterfly and open it like a  book. Now cut it into half. So in total there will be 4  steak pieces
• Cling wrap your cutting board, place each butterfly  cut on cling wrapped board and cover it with wrap  and pound it using the roti rolling pin. Cut and flatten  the thick part of breast and make the surface even  flat. Repeat the same procedure with the other portion of the breast.
• For marination, take 4 tbsp of oil, add mustard  paste, Shangrila Vinegar, and Shangrila  Worcestershire Sauce. Mix it very well.
• Sprinkle salt on each side of the pounded chicken,  pour all the prepared marination and rub it all over the  chicken. Put it in a food grade plastic bag and place   into the chiller or fridge (perfectly cold) for few hours.

Method for Steak Sauce:

• Heat butter and oil, add fine chopped onions, sauté till  it becomes translucent.
• When butter starts bubbling add cream, hand  pounded black peppers, chicken stock, and Dijon  mustard.
• Leave on slow flame, stir from time to time. Cook till  the sauce thickens.
• Sauce consistency test: when sauce coats the back of the spoon, sauce is ready. Store it in a jar with a lid.

Method for Steak Veggies:

• Wash all the vegetables, peel the carrots and potatoes  and cut them into wedges.
• For cauliflower, take 1/3 of its portion, remove stalks,  wash them and cut them into halves.
• Boil water with Shangrila Vinegar, and boil the cauli flower florets (Boil them firm to the bite. Do not over  boil them). Remove and put it in cold water.
• Boil carrots till cooked.  Remove and put it in ice cold  water.
• Boil potatoes till cooked. Remove and put it in  iced cold water. All vegetables are ready for steak.

Prepare the Steak and Steak Plate: 

• Place the steak plate over hob and heat it.
• Heat the grill pan till smoking hot. Generously oil the  grill pan surface so that chicken steak pieces do not  stick to it.
• When the grill pan is absolutely smoking hot, place  2 pieces at a time and now lower the heat to medium  high, wait till one side changes color to white. After  few  minutes, change the size and now cover the grill  pan so that chicken is properly heated and is well  cooked.
• Remove from the heat. Dip it into the prepared sauce.  Cook all the raw steak pieces in the similar way.
• Stir fry veggies. Heat the pan till smoking hot. Add few  tbs of oil. Add boiled potatoes, carrots, cauliflower in  small portion (do not clutter the pan).
• Stir fry on high flame. Sprinkle salt and pepper. Set  it aside.

Serving the Steak: 

• Slightly oil the steak plate.
• Place the cabbage leaves on hot steak plate ( just to  avoid the sauce from burning).
• Place prepared vegetables on one side.  Pour black  pepper sauce and then place the dipped chicken  steaks on top of it.
• Serve hot.