Category: Braai Steak Recipes and IDeas

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Togarashi tomahawk

Ingredients

  • 1 tomahawk steak, around 1.25kg
  • vegetable oil
  • 3 tbsp togarashi
  • sea salt

Dressing

  • 2 tbsp miso paste
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar

Directions

  1. Heat a gas or charcoal barbecue to a medium-high heat.
  2. Brush the steaks liberally with oil and season with the togarashi and 1 tbsp of sea salt, patting it to stick.
  3. Put on the grill, fat-side down for the first 5 minutes and then cook on either side, turning every 5 minutes for around 30-35 minutes for medium-rare.
  4. Whisk all of the dressing ingredients in a bowl.
  5. Remove the steak to a plate, pour over the dressing, cover and leave to rest for 10-15 minutes.
  6. Slice the steak and serve with the dressing and resting juices.

Coffee steak with lemon butter

Ingredients

  • 700-750g dry-aged T-bone steak
  • vegetable or rapeseed oil

DRY RUB

  • 1 tbsp aleppo chilli flakes
  • 2 tbsp espresso coffee grounds
  • 1 tbsp brown sugar
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic granules
  • 2 tsp sea salt flakes

BUTTER

  • coriander, finely chopped to make 2 tbsp
  • 50g salted butter, softened
  • 1 lemon, zested

Directions

  1. Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak.
  2. Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.
  3. Mash the butter ingredients together with some seasoning, then wrap into a sausage shape in clingfilm and chill.
  4. Heat the braai . Heat grill
  5. Tap the steak to remove the excess rub, drizzle with a little more oil, and sear the fat side of the steak for a few minutes to render, holding it on its end with tongs.
  6. Then sear for 4-5 minutes on each side, until charred and it has a good crust.. Cut the chilled butter into discs and serve on top of the rested steak.

Steak with roquefort sauce

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Ingredients

 

  • 1 tsp garlic granules
  • 2 tsp mild chilli powder
  • 2 sirloin steaks, at room temperature
  • 200g oven fries
  • 1 tbsp hot sauce
  • 1 tbsp butter
  • to serve salad leaves

 

BLUE CHEESE SAUCE

 

  • 50g dolcelatte
  • 1 tbsp mayonnaise
  • 2 tbsp greek yogurt
  • 1 tsp white wine vinegar

 

Directions

 

  1. Mix the garlic granules and chilli powder, and season well. Oil the steaks then sprinkle 2 tsp of the spice mix over both sides and rub in. Leave to marinate for 10 minutes.

  2. Cook the fries following pack instructions. Sprinkle over and toss through the remaining spice mixture for the final 5 minutes of cooking time.

  3. Use a small food processor to whizz the cheese sauce ingredients together, adding a splash of water if it seems a little thick, and season (or mash together in a bowl – you won’t get as smooth a sauce but it will still taste good).

  4. Heat a griddle pan or heavy frying pan to high and cook the steaks for 2 minutes on each side, then rest under foil.

  5. Melt the hot sauce and butter together in a small pan. Tip in any resting juices and slice the steak. Serve on warm plates with the fries, salad and the hot butter sauce spooned over. Serve the blue cheese sauce in a bowl for dipping.

Chargrilled steak with Tabasco butter and avocado salad

steak braai tabasco

Ingredients

  • 50g butter, softened
  • Tabasco jalapeño sauce
  • 1 small spring onion, very finely chopped
  • 2 sirloin steak
  • ground cumin
  • 1 avocado, cut into chunks
  • 10 baby plum tomatoes, halved
  • ¼ red onion, finely sliced½ lime, juiced
  • chopped to make 2 tbsp coriander


Directions

  1. Mash the butter with some Tabasco and the spring onion.
  2. Form it into a sausage by rolling it in clingfilm and freeze.
  3. Rub the steak all over with olive oil, then season with salt, pepper and a good pinch of cumin.
  4. Heat a braai to high and chargrill the steak for 2-3 minutes on each side. Hold down on the fat side to crisp it up.
  5. Toss the avocado, tomatoes, onion, lime and coriander with seasoning and a pinch of cumin.
  6. Serve with the steak and add a slice of jalapeño butter to each.

Famous L’Entrecote Steak Braai Sauce from Café de Paris

Ingredients

  • 250 g of Unsalted Butter
  • 1 medium Onion1 tbsp Tarragon, chopped
  • 2 tbsps Parsley, chopped
  • 4 Sage leaves (or Basil)
  • 1 tsp Ground Nutmeg
  • 5 Walnuts
  • 30g of Anchovy Fillets in salt and oil
  • 10 small Capers
  • 2 tsps Ground Pepper (white or black)
  • 1 Egg Yolk1 tbsp Mustard
  • 1 tsp Apple Cider Vinegar (or Lemon Juice)
  • 1 tsp Maggi Seasoning Sauce (or Worcestershire Sauce)
  • Salt, if needed

Directions

  1. Add chopped onions to 1/4 of the butter in a pan.
  2. Over low heat, let the butter melt with the onions, onions will turn translucent but there shouldn’t be browning at all. The butter should also come to a gentle sizzle.
  3. Once onions turn translucent, or you start smelling it, add in the rest of the butter. Still keeping a low heat, allow butter to melt slowly.
  4. When all of the butter has almost melted, turn off the heat.
  5. Add tarragon, parsley, sage (and basil if using), anchovies, ground nutmeg, walnuts, capers, ground pepper.
  6. Blend this up, so you get a butter cream. Optional: pour this mixture in a pouring or measuring cup for the next step, so it’s a less messier process.
  7. In a separate bowl, add egg yolk, mustard, maggi seasoning sauce (or worcestershire sauce), and the vinegar. Use a whisk or hand mixer to beat this mixture.
  8. Gradually pour in the butter cream from earlier. Eventually this will become a thick creamy consistency, much like mayonnaise.
  9. Pour 2/3rds of the mixture into a saucepan. Meanwhile, prepare a bowl filled with cold water. Your pan should be able to sit in the bowl easily.
  10. Heat the saucepan over low to medium heat, and continuously stir. Do not let this come to a boil.
  11. Stir until it breaks and turns into a crumbly liquid. It should look “ruined”.

Steak with Red Wine-Shallot Braai Sauce

Ingredients

  • 2kg  New York strip steak (about 1-inch thick)Kosher salt and freshly ground pepper
  • 1 large shallot, minced
  • 3/4 cup boxed red wine
  • 2 to 3 tablespoons cold unsalted butter, cubed

Directions

  1. Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat.
  2. Pat the steak dry and season generously with salt and pepper on all sides.
  3. Place the steak, standing up on the strip of fat, on braai and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  4. Place the steak flat on the braai and sear until deep brown on one side, 4 to 5 minutes.
  5. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes.
  6. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  7. Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes.
  8. Add the wine and scrape up any browned bits with a wooden spoon.
  9. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce.
  10. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

Classic Peppercorn Steak Braai Sauce

Ingredients

  • 1/4 cup brandy or cognac
  • 1/2 cup no sodium beef broth
  • 1/3 cup heavy cream
  • 1-2 tsp crushed whole black peppercorns
  • salt to taste

Instructions

  1. In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan.
  2. When the brandy/cognac has reduced a bit, stir in the beef broth and cream.
  3. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.

Creamy mushroom Braai Sauce

Ingredients

  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 brown onion, finely chopped
  • 1 clove garlic, peeled and crushed
  • 225g/8oz button mushrooms, wiped and sliced
  • 150ml/5fl oz dry white wine
  • 150ml/5fl oz crème fraîche
  • 1 tbsp freshly chopped parsley
  • salt and freshly ground black pepper

Directions

  1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
  2. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
  3. Add the wine and reduce the volume of liquid by half.
  4. Stir in the crème fraîche and parsley and heat through. Season to taste and serve.

Creamy mushroom Braai Sauce

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons oil
  • 5 cups portabellini/chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
  • 2 sprigs fresh thyme
  • 2 garlic cloves crushed
  • 1 cup cream
  • 1 cup milk mixed with 3 teaspoons corn flour/corn starch
  • 1-2 tablespoon lemon juice to taste
  • salt & pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Heat the butter and olive oil together.
  2. Add the mushrooms to the pan with the thyme and season with salt and pepper.
  3. Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
  4. Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
  5. Season with lemon, salt and pepper and add the parsley.

Creamy Garlic Parmesan Braai Sauce

Ingredients

  • 4 Tbsp. butter
  • ¼ cup flour
  • 1½ cups 2% milk
  • ½ cup grated Parmesan
  • 1tsp.minced garlic or garlic paste

Instructions

  1. Heat a small pan over medium-low heat. Add 4 Tbsp. butter and allow to melt. Saute 1 tsp. minced garlic with the butter.
  2. Once melted, mix in ¼ cup flour and stir it into a paste to create a roux.
  3. Slowly add 1½ cups milk. Add it gradually and stir continuously to prevent lumps from forming. Stir each time you add milk and allow it to thicken before adding more.
  4. Once the sauce simmers, remove it from heat and stir in ½ cup grated Parmesan. Serve over chicken, steak, and more!
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