1. Whack steaks and sauces in a large bowl; toss 'em around to coat in marinade.
2. Chuck grated potato in large bowl; get your hands in there to squeeze out excess liquid from potato, ditch the liquid. Add onion and butter to potato; mix well.
3. Shape potato mixture into eight patties. Cook on heated oiled flat plate until browned and crisp both sides.
4. Meanwhile, drain steaks; cook on heated oiled grill plate until cooked as you like 'em. Serve steaks with hash browns and a salad, if you feel the need.
Look out! Shiraz is on fireA heavy hand with the chilli sauce can play havoc with your wine choices. The fiery compounds in chilli clash with wines that are really oaky or have a lot of tannins so try and find a red that’s a little softer and silkier. Blends of grenache and shiraz are a good starting point.
Hewitson 'Miss Harry'This Barossa beauty blends old vine grenache and shiraz to create a rich, supple wine that’s smoother than a Brazilian gigolo.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Rob PalmerRelated LinksTop 10 global meaty treats