Beef Trinchado



  • 2 Tbs olive oil
  • 850g rump or sirloin steak, seasoned
  • 1 onion, finely chopped
  • 2 tsp garlic, crushed
  • 2 tsp red chilli, chopped
  • 3 Tbs Worcestershire sauce
  • 1 bay leaf, ground
  • 2 tsp paprika
  • 1 cup beef stock
  • ½ cup red or white wine (optional)
  • 2 tsp All Gold Tomato Paste
  • 4 Tbs Mrs Ball's Sweet Chilli Sauce
  • ½ cup Portuguese peri-peri sauce
  • ½ cup fresh cream
  • 1 Tbs fresh coriander, roughly chopped (optional)
  • Salt and freshly ground black pepper


1. For the meat: Heat oil in a deep frying pan. Fry the seasoned steak on a high heat until sealed and still rare inside. Allow to rest for 10 minutes before cutting into chunks or cubes. 2. For the Trinchado: Add some extra oil to the same pan. Add the chopped onions, garlic and chilli. Sauté for a few minutes until onions have softened. Add the wine to de-glaze the pan. Add the Worcestershire sauce, bay leaves and paprika. Lightly cook. 3. Add the beef stock, tomato paste, Mrs Ball's Sweet Chilli Sauce and peri-peri sauce. Bring to a boil and allow to simmer for a few minutes. Add stock and cream and bring back to a boil. Reduce the heat and simmer, uncovered, until the sauce slightly thickens. Adjust the seasoning with salt and pepper. 4. Add fresh coriander. 5. Serve with fresh pita or ciabatta bread, or even with slap chips, rice or pap.

Chef's tip:As a tasty alternative to beef, enjoy this recipe with prawns, chicken livers or deboned chicken.