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Cook: Black Pepper Chucktender Steaks | October 18, 2011

Hello everybody! I cooked some beef steaks today for lunch with my sis. You know how much I love beef. And this recipe is spicy and sweet, but you can complement them with lemon-sour salad and baked potatoes.


If you have a couple of Australian chuck medallions of about 1 inch thick, oyster sauce, ground black pepper and chilli powder, you’re good to go.

6 Chucktender medallions (500 gm about)
4 tablespoons of oyster sauce
4 tablespoons of ground black pepper
2 tablespoons of sugar
1 teaspoon of chilli powder
2 tablespoons of water
A pinch of salt
Butter (to butter them before grilling)

1. Thawed chuck tenders should be dry after washing. If they aren’t, pat them with a paper towel so that they can be marinated well.


2. In a bowl, add in sugar, black pepper, salt and chilli powder. Add some water into the bowl and mix. Pour in the oyster sauce and mix again.


3. Marinate the chuck tenders in the bowl and set aside in the fridge for 30 to 60 minutes.


4. Take out the chuck tenders from the fridge and prepare your pan/grill/oven.

5. Take some butter and if you are using the pan, butter the base and put in the medallions. If you’re using the grill or oven, slap some butter on both sides of each medallion.


If you have some potatoes (I used US russet potatoes), luncheon meat slices or bacon and cheddar cheese, you could make jacket potatoes as a side dish with the chuck tender steaks.

Cut the potatoes in half. Dice the luncheon/bacon slices, and fry them till crisp. Grate the cheddar cheese. Sprinkle some salt, and pepper over the face of the halved potatoes. Add the cheese and fried bits. Bake them in the oven and serve with salad and steaks!




Enjoy cooking your lunch or dinner with this recipe!


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