Serves: 10


  • 45ml oil
  • 10x100g prego steaks or tenderised steaks
  • 300ml ALL GOLD peri-peri sauce
  • 125ml ALL GOLD sweet chilli sauce
  • 5ml bay leaves, ground
  • 5ml cumin
  • 10ml garlic, crushed
  • 75ml wine (optional)
  • 100ml sour cream
  • 35ml lemon juice
  • Bag of lettuce
  • 1kg vetkoek mix
  • 750ml warm water
  • 1l oil for deep frying

Preparation method

For the sauce/steak: heat oil in a frying pan, fry steaks until sealed on both sides and browned. Set aside in oven dish. Combine the rest of the sauce ingredients – bring to a boil in a saucepan, adjust seasoning. Pour the sauce over the steaks and allow to stand for 30 minutes. Heat the steaks in a pre-heated oven at 180°c until heated through. For the vetkoek: make up vetkoek as per pack instructions: combine the vetkoek mix with the water to form a soft dough. Roll the dough (2cm thick) on a floured surface. Cut into round shapes and let it rest for 20 – 30 minutes. Heat the oil until golden brown – about three/four minutes – turning once. Drain and let cool. Assembly cut the vetkoek in half, layer lettuce and top with saucy prego steak.

Serving suggestion

Serve with fresh green salad and a hint of ALL GOLD peri-peri or sweet chilli sauce for that extra kick!

Courtesy of ALL GOLD