|Type of Dish:||Main|
|Best Suited for:||Weeknight dinners|
This was about as swisho as things got back in the fifties, cooked at the table by waiters at Sydney and Melbourne's poshest restaurants. You can't make the sauce on a flat or char grill, and there isn't enough of it for the baking tray. Try a frying pan on your wok burner and the steaks on your char grill at the same time and you will knock this classic dish out in five minutes.