Category: Braai Steak Recipes and IDeas

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Mongolian Steak Braai Glaze

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Ingredients:

  • 4 x 250g-300g . sirloin steaks
  • 1/2 c. soy sauce
  • Freshly ground black pepper
  • 1/4 c. cornstarch
  • 1 tbsp. vegetable oil, plus more for brushing
  • 1 tsp. grated ginger
  • 3 cloves garlic, minced
  • 1/4 c. brown sugar
  • 1 tbsp. ketchup
  • kosher salt
  • 500g. broccoli florets

Directions

  •  Preheat braai. Place steak on a rimmed sheet pan; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides and season with pepper. Transfer steaks onto a clean rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess, then brush lightly with vegetable oil.
  • In a small bowl mix together vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.
  • Place steak on grill; cook 3 to 4 minutes per side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized. Transfer to a plate to rest for 5 minutes.
  • Meanwhile, bring a large pot of water to boil and season with salt. Add broccoli and cook until just tender, 2 minutes. Drain well. Serve steak immediately with broccoli and extra sauce (if desired).

Beef Dijon Sosatie Steak Braai

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Ingredients:

  • 1 tsp. Dijon mustard
  • 1/4 c. extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. red wine vinegar
  • kosher salt
  • Freshly ground black pepper
  • 2 large red onions, divided
  • 1/2 c. chopped parsley
  • 1 kg. sirloin, cut into 1″ cubes
  • 1 head of broccoli, cut into florets
  • 2 red peppers, cut into 1″ cubes
  • 8 bamboo skewers, soaked in water

Directions

  1.  Preheat braai to medium-high.
  2. Make relish: In a medium mixing bowl, whisk together mustard, olive oil, red wine vinegar, salt and pepper; mix in 1/2 cup chopped red onion and parsley. Set aside.
  3. On a rimmed sheet pan drizzle olive oil over beef, broccoli, peppers and remaining red onion, chopped into 1″ cubes; toss until well coated and season generously with salt and pepper. Skewer meat and vegetables alternately.
  4. Place skewers on grill and cook, rotating as needed until meat and vegetables are browned; 5 minutes.
  5. Transfer skewers to a large platter and serve with Dijon-onion relish.

Balsamic Grilled Flank Steak Braai

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Ingredients:

FOR THE STEAK

  • 2/3 c. olive oil
  • 1/2 c. balsamic vinegar
  • 4 cloves garlic, finely chopped
  • Kosher salt
  • Freshly cracked black pepper
  • 5 to 6 sprigs thyme
  • 1 1/2 kg piece flank steak (or skirt steak)

FOR THE CHARRED TOMATOES

  • 1 tbsp. olive oil
  • 1 shallot, thinly sliced
  • 3 cloves garlic, sliced
  • 1 pt. heirloom cherry tomatoes
  • Kosher salt
  • Freshly cracked black pepper

FOR THE BASIL VINAIGRETTE

  • 1 shallot, roughly chopped
  • 2 c. tightly packed fresh basil leaves
  • 1 clove garlic, peeled
  • 1/2 tsp. red pepper flakes
  • 1/2 c. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. kosher salt, or to taste
  • Freshly cracked black pepper

Directions

  1.  Make the marinade: In a large nonreactive bowl, whisk together the oil, vinegar, and garlic and season with salt and pepper. Add the thyme. Add the meat to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. 
  2. Make the charred tomatoes: Heat the oil in your heaviest cast-iron skillet over medium-high heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper. 
  3. Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper. The dressing will keep in an airtight container in the fridge for up to 3 days. 
  4. Preheat an outdoor grill or grill pan to medium-high heat and oil the grates. Remove the steak from the marinade, letting excess drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for medium. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. 
  5. To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top. 

Caprese Style Steak Braai

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Ingredients:

  • 3/4 c. balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 4 filet mignon around 200g each, or 4 large pieces of sirloin
  • 2 beefsteak tomatoes, sliced
  • kosher salt
  • 4 slices mozzarella
  • Fresh basil leaves, for serving

Directions

  1.  In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
  2. Pour over steak and let marinate 20 minutes.
  3. Season tomatoes with salt and pepper.
  4. Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
  5. Top with basil before serving.
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