My favourite way of serving them is with bubble and squeak. You can serve these finger steaks with French fries or fried potatoes, but they are equally good when served with a mixture of vegetables. Once fried, the steak fingers are covered with a delicious marinara sauce Instead of using a huge slab of steak, this recipe calls for a normal-sized rump steak, which is cut into slices and coated in seasoned cornflour (or cornstarch) before being fried until the outer coating is browned and crispy, but leaving the steak juicy and succulent.
Over the years, this recipe has evolved into the recipe that I am sharing today (steak strips in marinara sauce) and I hope you enjoy it as much as I do.
The benefits of serving the steak in this way were many: To get around this, I would make a marinara sauce, cut the cooked steak into thin slices and cover it with the sauce. Also, I much prefer a small portion of sliced meat rather than a huge chunk.
I personally wasn’t a lover of Texan steaks because I found them a bit too spicy, and sometimes they could be quite tough. Once cooked, the meat is cut into chunks and served with salads and bread rolls. They are great for feeding a huge crowd, the idea being that you fire up the barbeque and then cook the piece of meat over the coals. One of these steaks can quite easily fill the entire barbeque grill. These are massive cuts of spicy marinated beef, cut through an entire leg, and about one and a half inches thick. All the supermarkets over there sell what is called ‘Texan steaks’. South Africans are very big meat eaters and great lovers of a barbeque. I invented this recipe for steak strips in marinara sauce many years ago when I lived in South Africa. Steak strips in marinara sauce with bubble and squeak.
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