Sticky Sirloin Steak

According to one report on the internet, second to export of coffee from Nicaragua is export of beef and you don’t have to travel far to come across the modern-day, Nicaraguan-style cowboy. He is identified by a baseball cap and wellies astride a bomb-proof hack. (Unlike his richer, more northern counterpart who is more likely found wearing a Stetson, chaps and leather boots.)

However, here you will also find delightful cattle ranches, skilled cowboys and equally skilled steeds caring for the beautiful cattle that roam the dry tropics. Needless to say you can buy excellent quality beef, and I am happy to say I’ve discovered the best place yet to buy it.

With good steak available I enjoy coming up with new ways to serve it and the above recipe is one of the latest…it’s super quick and super tasty.

How to prepare Sticky Sirloin Steak:

  1. Heat a couple of tablespoons of olive oil in a frying pan.
  2. Stir in finely chopped/crushed garlic.
  3. Add a thumb-sized piece of ginger, peeled and chopped into fine matchsticks, cook over gentle heat, stirring.
  4. Add the sirloin steak, cut into slices, cook briefly, stirring to seal.
  5. Add a splash of wine vinegar and a good spoonful of mango chutney, or pineapple chutney and for extra stickiness, if you like, a spoonful of honey. Keep stirring so that it all mixes well.
  6. Turn up the heat to thicken and caramelise the sauce.
  7. Season with salt and pepper.
  8. Serve with salad/steamed veg and for the hungry ones in the family, add in some rice or new potatoes.

If you would like to have a go at making your own mango chutney, please click here to find the recipe on my previous blog, 8020living.

I hope you’ll have a go, maybe even adapting it to your own style. Enjoy. Until next time x.

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