Zanzibar Steaks

The first time I had “Pepper Steak” was on my trip to Tanzania and Zanzibar, at Maua Beach Resort. From that moment my husband and I were in love with this delectable dish. During our trip we found Pepper Steak to be Tanzania's unofficial national dish, they serve it everywhere!! This is my personal take on bringing a little bit of Tanzania to our home kitchen.

SERVES 2

INGREDIENTS

2  good quality beef steaks
1  tsp of olive oil
1  tbsp of black pepper sauce or freshly ground black pepper
1  tbsp of olive oil
2  cloves of garlic, minced
½ cup red onion, thinly sliced
½ cup red bell pepper, thinly sliced
1  Jalapenos pepper, thinly sliced
1  tsp of black pepper sauce or freshly ground black pepper
½ cup white wine

 

Rub dry streaks with olive oil and apply the black pepper sauce to the sides of the steak meat. Leave for at least 30 minutes to marinate.

Before you grill the steaks, take them out of the fridge and bring the steaks to room temperature.

Heat your grilling pan to medium-low, place steaks on the pan and turn only once. Depending on the thickness of steaks and how you like steaks done it will take between 4-7 minutes per side. When almost done, take the meat of the pan, put it on a plate and cover with aluminum foil. Let them rest for 5-7 minutes. Take this time to make the sauce.

To the juices in the pan add olive oil, and garlic with onion. Sauté for 30 seconds. Add the bell and Jalapenos pepper as well as the black pepper sauce. Sauté on medium heat stirring constantly for 4 minutes.

Take the pan of the heat and cautiously add the wine. Bring the pan back to the burner and cook it for 30 seconds.

Place steaks on serving plates, if there is any other juice on the dish where the steaks were resting, incorporate that liquid to the pepper sauce. Spoon the pepper sauce over the steaks and serve.

 

TIP DU JOUR:
Jalapenos peppers can range in heat potency but most are medium hot. Most of the heat in peppers comes from the seeds and the membrane inside the peppers. In this recipe I take that out, but if you love spiciness leave it in. Also if you don’t have white wine substitute with chicken stock.