Two servings of beef steak (fillet, sirloin, rump etc)
1 tablespoon Sally-Ann Creed’s Organic Apple Cider Vinegar
1 tablespoon Sally-Ann Creed’s Organic MCT Oil
1 tablespoon mustard made into a paste, or Dijon
1 garlic clove, crushed
Sally-Ann Creed’s Organic Himalayan Salt & Organic Black Pepper – ground
A pinch of Sally-Ann Creed’s Organic Turmeric Powder
A pinch of Sally-Ann Creed’s Organic Cayenne Powder
Mix all the ingredients except the steak, and then lay the steak in the marinade and leave overnight.
Put onto the braai (barbeque) the next day or grill/pan-fry
If you like the taste of the marinade, you can render it down and use as a sauce over the steak.
Serve on a bed of wilted kale, with broccoli, roast pumpkin and sautéed green beans
