A delicious spicy fried beef steak marinated with Neema Aromatic Ginger & Scotch Bonnet Chilli Paste
46ml of soy sauce
64ml of olive oil
43ml of fresh lemon juice
32ml Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon African Scotch Bonnet & Ginger Chilli paste
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, and parsley in a blender. Add Neema Aromatic Ginger & Scotch Bonnet Chilli Paste. Blend on high for 30 seconds until thoroughly mixed.
Pour marinade over beef steaks. Cover, and refrigerate for up to 8 hours.
Add one tablespoon of oil to a hot frying pan. Remove steaks from marinate, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. As steak size and thickness may differ cooking time given is to be used as a guideline.