Ingredient
Chicken breast (boneless) 2 pieces
Shangrila Vinegar 1½ tbs
Shangrila Worcestershire Sauce 2½ tbs
Mustard paste 2 tsp
Garlic (chopped) 3-4 cloves
Oil for cooking
Oil (for marination) 4 tbs
For Veggies:
Potatoes (cut into wedges) 2 units
Carrots (cut into wedges) 2 units
Cauliflower (florets cut into halves ) 1/3 portion
Shangrila Vinegar 3 tbs
Oil (for sauté)
Salt and pepper (for sprinkle)
Cabbage leaves as per need
For Steak Sauce:
Black pepper corns (hand pounded ) 1½ tbs
Butter (2 tbs + 2 tsp) 40 gm
Oil 1½ tbs
Onion (chopped) 1 unit
Chicken stock ½ cup
Cream 100 ml
Dijon mustard 1 tsp
Salt (lower than taste)
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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.