Today’s Tasty Pick: Steak with Onion gravy

Hey hey, it’s Thursday!

The weekend’s peeking around the corner, and honestly… so is the exhaustion, right?

So today’s recipe is all about keeping it easy-peasy and saving your energy (because who wants to babysit the stove after a long week?)

I have got a cosy little dish for you: Steak with Onion Gravy — all in one plate.

Sounds a bit messy? Maybe. But if your gravy game is strong (and thick!), then you are golden good to go.

Let me walk you through it!

How to make a Steak with Onion gravy

Serves: 2–3 people
Prep time: 10 minutes
Cooking time: 25–30 minutes

Ingredients:
For the Steak:

• 500g beef steak (rump, T-bone, or chuck — whatever you have got)
• 1 tbsp cooking oil (sunflower or canola)
• 1 tsp steak & chops spice (or BBQ spice)
• ½ tsp paprika (optional)
• ½ tsp garlic powder or 1 crushed garlic clove
• Salt and black pepper to taste
• A dash of Worcestershire sauce or soy sauce (optional — for extra flavour)

For the Onion gravy:

• 2 medium onions, sliced into rings
• 1 tbsp cooking oil
• ½ beef stock cube (or ½ cup beef stock)
• 1 tsp brown onion soup powder (optional, for thickening)
• ¼ cup water
• A pinch of sugar (helps caramelise the onions)

Method:

1. Prepare the steak: Pat the steak dry with paper towel. Rub in oil, steak & chops spice, garlic, paprika, salt, and pepper. Let it sit for about 10 minutes to absorb the flavours.
2. Cook the steak: Heat a pan or skillet on medium-high. Add the steak — let it sear for about 3–5 minutes per side (depending on thickness). Once browned and cooked through, remove from the pan and set aside.
3. Make the onion gravy: In the same pan, add a tablespoon of oil and the sliced onions. Fry on low-medium heat until soft and golden (about 10 minutes). Add a pinch of sugar and stir until the onions caramelise slightly. Dissolve the stock cube in ¼ cup warm water and pour into the pan. Add the soup powder (if using) and stir until the gravy thickens.
4. Combine: Return the steak to the pan and coat it in the onion gravy. Let it simmer for 5 minutes so the flavours soak in beautifully.
5. Serve hot: Serve with pap, chips, or fresh white bread. Add a side of chakalaka or coleslaw for that full kasi vibe.
   
   Tips:
   *For extra tenderness, marinate the steak for an hour before cooking (use vinegar, soy sauce, and spices).
   *Don’t overcrowd the pan — cook in batches if needed.
   *If you want a braai-style feel, grill the steak and make the onion gravy separately to pour on top.

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