Sweet and sticky T-bone steak with blooming onions

You cannot go wrong with this quick, easy and oh-so-delicious sweet and sticky T-bone steak with blooming onions for dinner!

For the Steak

• 1 cup soya sauce
• ⅓ cup Worcester sauce
• 3cm ginger, peeled and grated
• 2 garlic cloves, peeled and grated
• 110g brown sugar
• 4 x 250g T-bone steaks
• olive oil, to fry

For the blooming onions

• 2 large onions, peeled
• 100g cake flour
• 1 tsp salt
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• small handful fresh thyme + extra sprigs, to garnish
• 1 large egg
• ½ cup full-cream milk
• oil, to deep-fry

METHOD

FOR the steak, place the soya sauce, Worcester sauce, peeled and grated ginger, grated garlic cloves and brown sugar in a medium pot. Bring to a boil over medium-high heat. Continue to boil until the mixture has reduced by half, about 15 – 20 minutes. Remove from heat and set aside to cool.

ONCE cool, pour the marinade over the T-bone steaks, ensuring the meat is entirely coated with the sauce. Cover with cling film and refrigerate to rest, about 20 minutes.

HEAT a glug of olive oil in a large frying pan and fry the steaks according to your liking: 2 – 3 minutes for rare, 5 minutes for medium-rare and 7 – 8 minutes for well-done. Remove from heat and set aside.

FOR the blooming onions, trim the tops of the onions and place them cut-side down on a clean work surface. Using a sharp knife, quarter the onions – be mindful not to cut all the way through.

CUT each quarter in half, stopping just before the base of each onion to keep it intact. Carefully flip the onions over, fanning out the layers to create “petals”. Do not fan the layers out too much or they’ll tear off. Set aside until needed.

COMBINE the cake flour, salt, paprika, ground cumin, cayenne pepper, freshly ground black pepper and fresh thyme leaves together in a medium bowl. Mix until well combined. Set aside.

IN a separate bowl, combine the egg and milk together. Dip the onions in the mixture, making sure they are thoroughly coated. Transfer to the flour mixture and toss gently until coated well. The aim is to coat every petal.

IN a deep fat fryer or large, deep pot, heat the oil to 190˚C. Use a sugar thermometer to check the temperature of the oil if using a pot.

CAREFULLY place the onions in the deep fryer/pot and deep-fry until golden brown and crispy, about 10 minutes. Using a slotted spoon, remove the onions from the deep fryer/ pot and place on paper towel to absorb excess oil.

GARNISH the Sweet and Sticky T-bone steaks with the fresh thyme sprigs and serve with the blooming onions alongside.

Print Recipe

Sweet and sticky T-bone steak with blooming onions

Serves: 4

Total Time: 50 mins + 30 mins, to chill

Ingredients

• For the Steak
• 1 cup soya sauce
• ⅓ cup Worcester sauce
• 3cm ginger, peeled and grated
• 2 garlic cloves, peeled and grated
• 110g brown sugar
• 4 x 250g T-bone steaks
• olive oil, to fry
• Blooming Onions
• 2 large onions, peeled
• 100g cake flour
• 1 tsp salt
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper
• small handful fresh thyme + extra sprigs, to garnish
• 1 large egg
• ½ cup full-cream milk
• oil, to deep-fry

Instructions

1

For the steak, place the soya sauce, Worcester sauce, peeled and grated ginger, grated garlic cloves and brown sugar in a medium pot. Bring to a boil over medium-high heat. Continue to boil until the mixture has reduced by half, about 15 – 20 minutes. Remove from heat and set aside to cool.

2

Once cool, pour the marinade over the T-bone steaks, ensuring the meat is entirely coated with the sauce. Cover with cling film and refrigerate to rest, about 20 minutes.

3

Heat a glug of olive oil in a large frying pan and fry the steaks according to your liking: 2 – 3 minutes for rare, 5 minutes for medium-rare and 7 – 8 minutes for well-done. Remove from heat and set aside.

4

For the blooming onions, trim the tops of the onions and place them cut-side down on a clean work surface. Using a sharp knife, quarter the onions – be mindful not to cut all the way through. Cut each quarter in half, stopping just before the base of each onion to keep it intact. Carefully flip the onions over, fanning out the layers to create “petals”. Do not fan the layers out too much or they’ll tear off. Set aside until needed.

5

Combine the cake flour, salt, paprika, ground cumin, cayenne pepper, freshly ground black pepper and fresh thyme leaves together in a medium bowl. Mix until well combined. Set aside.

6

In a separate bowl, combine the egg and milk together. Dip the onions in the mixture, making sure they are thoroughly coated. Transfer to the flour mixture and toss gently until coated well. The aim is to coat every petal.

7

In a deep fat fryer or large, deep pot, heat the oil to 190˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Carefully place the onions in the deep fryer/pot and deep-fry until golden brown and crispy, about 10 minutes. Using a slotted spoon, remove the onions from the deep fryer/ pot and place on paper towel to absorb excess oil.

8

Garnish the T-bone steaks with the fresh thyme sprigs and serve with the blooming onions alongside.

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ALSO SEE: Chicken Ravioli with Tarragon Sauce

https://www.foodandhome.co.za/recipes/chicken-ravioli-with-tarragon-sauce

ALSO SEE: Granadilla & Lime Colada Cake

https://www.foodandhome.co.za/on-shelf/granadilla-lime-colada-cake

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com