Peri peri/Piri Piri is a spicy blend of chillies,spices and herbs tracing it’s roots both in Africa and Portugal.
I tried my hand on Peri Peri chicken and it was just heavenly,with a perfect balance of heat and spiciness the flavours on the chicken was something to write home about.(check out the recipe on the link below)
PERI PERI CHICKEN
Little is known about Peri Peri steak so when I had some leftover Peri Peri sauce on me I asked myself why not?
The outcome was way above my expectation,the steaks came out juicy succulent and with all the spicy goodness Peri Peri is known for.
This is a dish that I casually brought together and ended with one fantastic steak pleasing to any Peri Peri lover.

INGREDIENTS
I had some leftover marinade I had earlier made in a large batch and stored it in my refrigerator.(recipe on the link below)
HOME MADE PERI PERI/PIRI PIRI SAUCE

1/2 kg steak

(I used 1/4 inch thick Prime steak cuts for this recipe,you can use your favorite cut of steak)
PERI PERI MARINADE
1/4 cup olive oil
1 teaspoon paprika
1 tablespoon chopped red onions
2 red chilli peppers(more or less according to your heat level)
1/2 red jalapeno pepper
1 teaspoon salt
Pinch of black pepper
2 garlic cloves
1 teaspoon lemon juice
1 basil leaf
1 teaspoon oregano
1 tablespoon red wine vinegar

DIRECTIONS
Mix up all the ingredients in a blender and give it a quick pulse till smooth and consistent

Apply your marinade generously on your steaks

Place this inside a ziplock bag or on a plate and seal tightly with plastic foil

Set your steaks inside a refrigerator to marinate overnight for maximum flavour.
When ready to cook,take your steaks out of the refrigerator,shake off some of the marinade leaving a thin coating of the peri peri sauce on the steaks

Heat up your grill pan or any other heavy based pan to high and place your steaks on the pan

Cook for two minutes undisturbed then flip over.
Cook the other side for two more minutes,take your steaks out of the heat

Let them rest for 5 minutes before serving.
ENJOY