Barbecue Beef Steak

 

Baked Beef strips have always been an all-time favorite of mine for as long as I can remember. My mom makes an amazing version of baked beef strips with peppers (And that's a recipe for another day 😊). I always wanted to try making perfectly baked barbecue-flavored steak (barbecue flavored for no apparent reason 😛, perhaps it was the combination of sweet and spicy that worked for me 🤔) and after a couple of tries and variations, I settled with a combination that not only tasted great but also tasted great when I made it spicy, based on the preference of the people around me (Yeah, sometimes majority wins). 

Easy and amazing at the same time, this is one for the 'must-try' list, best paired with my creamy mashed potatoes (if you like to balance the spice of the beef with something mild) or my spiced and herbed mashed potatoes (if you like to add oil to the fire 😉). Oh, and definitely don't miss adding my homemade mayonnaise or spicy mayonnaise to this combination!

Ingredients:

1 kg beef (uncut)
1/2 cup Barbecue sauce
1/4 cup red wine
1/4 cup olive oil
1 1/2 tbsp Worcestershire sauce
1 tbsp brown sugar
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tbsp chili flakes (can add another 1 tbsp if you like it spicy)
1/2 tsp chili powder (can add another 1/2 tsp if you like it spicy)
2 tbsp salt
1 tbsp ground black pepper
Juice of 1/2 lemon
1 large onion
1 tbsp crushed garlic

Method:

Lightly wash the beef and dry it. Check the direction of the grain (muscle fibers) of the meat. Slice the meat perpendicular to the grain, as this will allow the meat to marinate well and ensure it is soft when cooked.

Once the meat slices are ready, tenderize each slice by pounding with a cooking mallet. A hammer works well in the absence of a mallet, just ensure not to overdo it and rip the meat.

Transfer the beef slices into a large bowl and keep them aside.

Combine the sugar, salt, pepper, basil, oregano, chili flakes, chili powder, onion, garlic, and lemon juice and blend into a fine paste using a mixie blender.

Prepare the marinade by combining the blended paste, barbecue sauce, wine, olive oil, and Worcestershire sauce. 

Mix thoroughly and pour onto the beef. Using your hands, spread the marinade around and ensure every slice of beef is well-coated in the marinade.

Allow it to sit for about 2 hours and refrigerate overnight (If prepping for use on the same day, refrigerate for about 4 hours).

Once out of the refrigerator, ensure the meat is at room temperature and give it another mix before cooking.

Arrange the beef on a baking tray in a single row without overlapping. The slices can be placed close together without gaps as the meat will shrink a little during cooking.

Bake at 360 degrees Fahrenheit or gas mark 4 for about 40 minutes, flip all the slices and bake for another 10 minutes. 

If grilling or barbecuing, place on the grill and baste some oil over the meat. 

Cook on one side for 20-30 minutes, flip, baste again and cook on the other side for another 20-30 minutes till the meat is fully done.

As the meat cooks on either side, you may have to baste on some oil from time to time so that the meat doesn't dry out.

Serve with a side of mashed potatoes, mayonnaise, and salad (Check out my watermelon salad).