Marinate ½ Kg beef Undercut beef in ½ packNational Tikka Boti Masala, 1 tsp National Ginger Garlic Paste and 2 tbsp cooking oil overnight.
For the Chimichurri Sauce, blend 1 bunch of chopped Parsley, ½ bunch Chopped Corriander, 1 tsp Red Chilli Flakes, 1 tsp National Salt, ½ cup Olive Oil, 2-3 garlic cloves, 5 tbsp National Vinegar and 1 tbsp Oregano until it’s a slight coarsely-smooth sauce.
For the coleslaw, add ½ cup chopped Iceberg Lettuce, ½ cup chopped carrots, ½ cup National Classic Mayo, ½ cup Cream, 1 tbsp icing sugar and mix all the ingredients and serve.
For sides, first cut all the vegetable and then grill them with ½ tsp National Salt,National Black Pepper and 1 tbsp oregano for a minute on high flame.
To fry the steaks, turn on the heat and preheat the grill pan. Put each steak and cook it on 3-4 minutes each side.