In Malaysia, Australian beef is well regarded for its quality and flavour. Often times, we have to pay a premium price for imported steak. The luxury of living in Australia is the easy access of good quality beef at quite a reasonable price.
After living in Australia for over a decade, my fondness towards steak has grown leap and bounds, especially since living in Orange. I was really in love with the T-bone steak and chips from The Royal Hotel Orange. It used to be like $9.90 for a good sized chargrilled T-bone steak with battered chips. Honestly, one could not ask for a better lunch deal!
I’ve also started to make steak and chips at home. In the absence of a barbecue set at my rental home, grilling steaks on an iron skillet does the trick. I usually paired them with oven baked chips or homemade mashed potatoes, and the icing on the cake is my secret fuss free and buttery gravy to make my homemade steak and chips sing! 😉
A couple of nights ago, I was craving steak. I had leftover rice in the fridge and I thought rather than having steak and chips for dinner, why not try something a little different. Browsing through my pantry to see what I could make to complement my two scotch fillet steaks which I had in my fridge, something sweet, savoury and sticky came to mind. Ah yes, you cannot go wrong with the three BIG Ss! I hope you will like this dish because it will literally take you under 15 to 20 minutes to make it and even less time to demolish the steaks!