Category: Braai Steak Recipes and IDeas

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The best Braai Prime Rib Recipe

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Ingredients:

  • Prime rib roast (choose the desired size based on the number of servings needed)
  • Butter, softened
  • Garlic cloves, minced
  • Fresh thyme leaves, chopped
  • Dried oregano
  • Fresh rosemary leaves, chopped
  • Salt
  • Black pepper


Directions:

  1. Prepare the Meat: Remove the prime rib from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
  2. Preheat the BBQ: Preheat your BBQ grill to medium-high heat.
  3. Mix Together Garlic Butter Herb Sauce: In a small bowl, mix together the softened butter, minced garlic, chopped thyme, dried oregano, chopped rosemary, salt, and black pepper to create the garlic butter herb sauce.
  4. Rub the Meat: Rub the garlic butter herb sauce all over the outside of the prime rib, ensuring it is evenly coated. Let the flavors penetrate the meat.
  5. Grill the Prime Rib: Place the prime rib on the preheated BBQ grill. Cook for approximately 15 minutes per pound of meat, turning occasionally to sear and cook evenly. Reduce the heat to medium or move the prime rib to an indirect heat zone if your grill has one. Continue grilling until the internal temperature reaches your desired doneness.
  6. Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the prime rib. For medium-rare, aim for an internal temperature of 55-57 degrees Celsius (130-135 degrees Fahrenheit). Adjust the grilling time accordingly.
  7. Let the Meat Rest: Remove the prime rib from the grill and tent it loosely with foil. Allow it to rest for at least 20 minutes. During this time, the internal temperature will continue to rise, reaching around 60-65 degrees Celsius (140-150 degrees Fahrenheit) for medium-rare.

Slice and Serve: After the resting period, remove the foil and carve the prime rib into thick slices. Serve hot and enjoy!

Note: Cooking times may vary depending on the size and thickness of the prime rib. It’s essential to use a meat thermometer to ensure your desired level of doneness. Adjust the grilling time and temperature as needed.

Braai Skirt Steak with grilled Tomatoes

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Ingredients

  • 1 1/2 lb. skirt steak
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 2 garlic cloves, minced
  • 4 tbsp. lime juice
  • 3 tbsp. extra-virgin olive oil, divided
  • 3 avocados, diced
  • 2 tbsp. finely chopped red onion
  • 2 tbsp. finely chopped fresh cilantro, plus cilantro leaves for serving
  • 1/2 tsp. crushed red pepper flakes
  • 3/4 c. red grape tomatoes, halved
  • 3/4 c. yellow grape tomatoes, halved
  • kosher salt
  • Freshly ground black pepper

Directions

    1. Place steak in a shallow glass baking dish. In a small bowl, whisk together cumin, coriander, garlic, 2 tablespoons lime juice, and 2 tablespoons olive oil.
    2. Pour mixture over steak, turning to coat, and marinate 10 minutes.
    3. Make guacamole: In a medium bowl, mash together avocado, onion, cilantro, red pepper flakes, and remaining 2 tablespoons lime juice until chunky, then season with salt.
    4. In a medium bowl, mix tomatoes with remaining 1 tablespoon olive oil and season with salt and pepper.
    5. Heat a grill pan over medium-high heat. Grill tomatoes until blistered, 4 minutes, then remove tomatoes and increase heat to high.
    6. Add steak to grill and season with salt and pepper. Grill 3 minutes per side for medium-rare, then let sit 5 minutes.
    7. Thinly slice steak against the grain. Top with blistered tomatoes and cilantro, and serve with guacamole.

Steak tagliata with lemony lentils

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Ingredients

  • 1 large or 2 smaller sirloin steaks (or your choice of steak), about 300g
  • 250g pouch of cooked puy lentils
  • 2 tsp vegetable oil
  • 1 lemon, halved
  • 2-3 roasted red peppers from a jar, torn into smaller pieces
  • 2 large handfuls of rocket
  • 2 tsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 25g parmesan

Directions

  1. Take the steak out of the fridge an hour before you want to cook it.

  2. Heat a frying or griddle pan until it’s smoking hot. Meanwhile, warm the lentils following pack instructions, then tip them onto a big plate or platter to cool a little. Rub the oil over the steak and season generously, then put in the hot pan. Cook to your liking (rare to medium-rare works well for this dish and will take around 2 mins on each side, or a little longer if the steak is particularly thick).

    Transfer to a plate and leave to rest for a few minutes, loosely covered with foil.

  3. Put one lemon half in the pan, cut-side down, and char it over a high heat for a minute – this will make it extra juicy. Scatter the peppers and rocket over the warm lentils, drizzle with the vinegar and extra virgin olive oil and season with salt.

    Toss together lightly using your hands.

  4. Slice the steak as thinly as you can and arrange it over the top of the salad. Cut thin shards of parmesan straight from the block, crumble them a little in your hands, then scatter over the top. Serve the lemon on the side for squeezing over.

Cajun Butter Steak

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Ingredients

  • 1/2 c.low-sodium soy sauce
  • 1/3 c.extra-virgin olive oil
  • 1/4 c.lightly packed brown sugar
  • 1/4 c.bourbon
  • 2 tbsp.whole-grain mustard
  • 2 tsp.cajun seasoning
  • 2cloves garlic, minced
  • 1 tsp.fresh thyme leaves
  • 2 lb.tri-tip steak (or a very thick cut of sirloin)
  • 2 tbsp.butter, cut into tabs
  • Freshly chopped parsley, for garnish (optional)

Directions

    1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Spicey Cajun seasoning, garlic, thyme, and red pepper flakes.
    2. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
    3. Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes.
    4. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.)
    5. Remove from braai and let rest on cutting board before slicing against the grain.
    6. Meanwhile, make glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly.
    7. Whisk in butter until melted. Remove from heat
    8. Brush glaze over steak and garnish with parsley, if using.

Mexican Carne Asada

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Ingredients

For the marinade

  • 1 c. roughly chopped cilantro leaves and tender stems (from 1/2 bunch)
  • 3 garlic cloves, grated or minced
  • 2 scallions, roughly chopped
  • 1 whole chipotle pepper in adobo, plus 1 tbsp adobo sauce
  • 1 lime, zested and juiced
  • 1 sour orange, zested and juiced (see note in introduction)
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. canola oil, plus more for grilling
  • 2 tsp. honey
  • 2 tsp. ground cumin
  • 1 tsp. kosher salt, plus more for grilling
  • 1 tsp. coarsely ground black pepper
  • 1kg skirt steak, trimmed and cut against the grain into 6” lengths
  • Salsa, Pico de Gallo, Salsa Verde, or any favorite salsa

Directions

Marinate the meat:

  1. Combine marinade ingredients (through the black pepper) in a food processor or blender and blend until smooth.
  2. Place trimmed, portioned steak into a plastic bag and pour marinade on top.
  3. Press the air out of the bag and massage the marinade into the steak.
  4. Refrigerate for at least 4 hours or up to overnight.

Cook the steak:

    1. Heat a braai to high heat. 
    2. While the braai is heating, use a paper towel to pat excess marinade from the skirt steak, and season both sides with a heavy pinch of salt and fresh ground pepper.
    3. Place the skirt steak on the grill and cook for 2 minutes. Turn the steak and continue grilling for another minute.
    4. Flip the steak and repeat on the other side. (The internal temperature should be at least 65c.)
    5. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes before slicing against the grain into thin strips.

Harissa sirloin Steak Braai

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Ingredients:

  • 2 tbs harissa paste
  • 100ml extra virgin olive oil
  • 1 large rump beef steak (about 600g), about 3cm thick
  • 600g small potatoes
  • 1 cup each parsley, mint and dill leaves, half finely chopped
  • ½ bunch chives, half finely chopped, remaining cut into 3cm lengths
  • 1 tbs each wholegrain and Dijon mustard
  • Juice and finely grated zest of 1 lemon
  • 3 zucchini, thinly sliced into matchsticks (we used a julienne peeler)
  • 2 small green apples, thinly sliced
  • ¼ cup (40g) pumpkin seed, toasted

Directions

  1. Combine harissa, 1 tbs oil, ½ tsp salt flakes and some freshly ground pepper on a large dish. Add steak and rub mixture all over. Leave to marinate and come to room temperature for 20 minutes.
  2. Place potatoes in a saucepan, cover with cold salted water, bring to the boil, reduce heat to medium-low and simmer for 20 minutes or until tender. Drain and set aside to steam and cool briefly, then thinly slice.
  3. To make a dressing, combine finely chopped herbs, both mustards, remaining oil, and lemon juice and zest in a screwtop jar, season and shake until emulsified. Add a third of the dressing to the warm potatoes and toss gently to coat. Place on a platter.
  4. Heat braai to high, add steak and cook, turning once, for 4-5 minutes for medium rare or until charred and cooked to your liking. Place on a plate, loosely cover with foil, leave to rest for 5 minutes, then thickly slice.
  5. Meanwhile, place zucchini, apple, pepitas and remaining herbs in a bowl, add half the remaining dressing, season and toss to coat. Place in a serving bowl.
  6. Arrange steak on a serving platter, drizzle with remaining dressing and serve with potatoes and zucchini salad.

Coffee Beef rib-eye Steak Braai

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Ingredients:

  • 2 x 600g rib-eye steaks (bone-in), at room temperature
  • 2 tsp grapeseed oil
  • 1 tbs coffee rub (recipe follows), plus extra to serve

COFFEE RUB

  • 1 1/2 tbs cardamom pods
  • 1 tbs black peppercorns
  • 3 star anise
  • 2 tsp celery salt
  • Pinch each of garlic powder and smoked paprika (pimenton)
  • 1 tbs finely ground coffee beans

Directions

  1. For the coffee rub, toast cardamom, peppercorns and star anise in a frypan over high heat for 2 minutes or until fragrant. Remove from heat and set aside to cool slightly. Using a spice grinder or mortar and pestle, grind to a fine powder. Transfer to a bowl and stir through celery salt, garlic powder, paprika and coffee.
  2. Rub beef with oil, then coat each steak with 2 tsp coffee rub. (Store remaining rub, in an airtight container at room temperature, for up to 1 month.)
  3. Heat a chargrill pan or barbecue to high heat. Add beef and grill, turning every 10 seconds, for 14-16 minutes for medium-rare (a meat thermometer inserted into the centre will read 54°C), or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 10 minutes to rest.
  4. Slice beef into 1cm-thick slices and serve with extra coffee rub.

Surf and turf steak braai foil pocket

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Ingredients:

  • 250g. sirloin steak, cut into 1″ cubes
  • 250g. shrimp, cleaned and deveined
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 c. grape tomatoes
  • 1 small red onion, cut into thick slices
  • 1 lime, sliced into wedges
  • 2 cloves garlic, thinly sliced
  • 1 tbsp. Old Bay Seasoning
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. ground cumin
  • Freshly ground black pepper
  • 1 tbsp. freshly chopped parsley, for garnish
  • Lime wedges, for garnish

Directions

  1.  Heat grill to high. Cut 4 sheets of foil about 24cm long.
  2. Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. 
  3. Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal. 
  4. Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
  5. Garnish with parsley and serve with lime wedges.

Coriander-Lime Steak Braai

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Ingredients:

FOR THE CORIANDER LIME SALSA

  • 1/2 bunch coriander, minced
  • 1/4 c. thinly sliced chives
  • 2 cloves garlic, minced
  • 2 limes, zested and juiced
  • 1/2 c. extra-virgin olive oil
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Freshly ground black pepper

FOR THE STEAK

  • 2 tbsp. extra-virgin olive oil
  • 1 lb. skirt steak
  • kosher salt
  • Freshly ground black pepper

Directions

  1.  Make the coriander-lime salsa: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat braai to 250-300C.
  3. Drizzle oil over steaks and season with salt and pepper.
  4. Place steaks on hot braai and grill, 4 to 5 minutes per side for medium doneness.
  5. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  6.  Slice steaks into 1″ strips and drizzle with Salsa

Smokey Teriyaki Braai Steak

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Ingredients:

  • 700g of sirloin or flank steak
  • 1/2 c. teriyaki sauce
  • 2 cloves garlic, minced
  • 2 tbsp. minced ginger
  • 1/4 c. sliced scallions, plus 4 whole scallions
  • Juice of 1 lime
  • extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Sesame seeds, for garnish

Directions

  1.  Cut steak crosswise into 3 equal pieces.
  2. In a large bowl, whisk together teriyaki sauce, garlic, ginger, scallions, and lime. Add the steak and toss so that the meat is fully coated in the marinade. Cover the bowl with plastic wrap and set in refrigerator for at 30 minutes and up to 2 hours.
  3. After the steak has time to marinate, preheat braai to medium-high and oil the grates.
  4. Once hot, remove the meat from the marinade and place on the braai. Add spring onion to the grill and brush with oil. Season both with salt and pepper. Cook steak for about 3 minutes per side (depending on the thickness) for medium-rare.
  5. Remove steak from grill and transfer it to a cutting board. Cover with foil and let rest for 5-10 minutes. Slice the steak against the grain into thin strips.
  6. Garnish with sesame seeds and some chopped spring onion

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