So Good® Rib Eye Steak with Mushroom and Sweet Pepper Sauce 

You may be aware that “ribeye” steak is found in the centremost part of the cow - the “eye” - and is the best portion of the rib steak with the bone removed. What you may not be aware of is that once you add So Good Mushroom and Sweet Pepper Sauce to it, it becomes the apple of everyone’s eye!
Ingredients
6x 350g Rib Eye Steaks, trimmed.
3 tablespoons Dijon Mustard
1 tablespoon Six-Gun Grill
1 tablespoon Chopped Thyme leaves.
1/4 cup (60ml) Olive Oil
50g Chopped Onion
50g Bell Pepper cut in thin strips.
100g Sliced Mushrooms
90g So Good Mushroom and Sweet Pepper Sauce Powder
360ml Milk
Method
1. Preheat a griddle pan or braai for direct cooking over high heat.
2. Brush beef with the mustard and then season with Six-Gun Grill, lastly sprinkle with thyme.
3. Braai over High heat for 7 minutes per side or until desired doneness.
4. Meanwhile in a pan, sauté Onion, Mushroom and Bell peppers until soft. Mix Sauce Powder with milk and add to pan. Bring to a boil and let it simmer for 5 minutes.
5. Serve with Steak.
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