Tag: bbq. steaks

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 tagliata with lemony lentils

For more similar awesome steak braai recipes click here! more recipes…

 

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.

Philly Cheesesteak Foil braai pocket

For more the best foil braai pocket recipes click here! more recipes…

Ingredients:

  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 slices provolone
  • Chopped fresh parsley, for garnish

Directions

  1.  Heat grill to medium-high.
  2. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  3. Place steak mixture in foil packs.
  4. Fold up packs and grill, 10 minutes.
  5. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  6. Garnish with parsley and serve.

Salsa Verde Chicken & Rice braai pocket

For more the best foil braai pocket recipes click here! more recipes…

Ingredients:

  • Cooking spray, for foil
  • 1 c. salsa verde, plus more for serving
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds
  • 1 3/4 instant rice
  • 1 3/4 c. low-sodium chicken broth (or water)
  • Zest of 1 lime
  • 1 (15-oz.) can black beans, drained
  • 1 c. shredded Monterey Jack
  • Chopped cilantro, for serving
  • Lime wedges, for serving, optional
  • Avocado slices, for serving, optional
  • Hot sauce, for serving, optional

Directions

  1. In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
  2. Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
  3. In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of liquid is absorbed.
  4. Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
  5. Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
  6. Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
  7. Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.

Salsa Verde Chicken & Rice braai pocket

For more the best foil braai pocket recipes click here! more recipes…

Ingredients:

  • Cooking spray, for foil
  • 1 c. salsa verde, plus more for serving
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds
  • 1 3/4 instant rice
  • 1 3/4 c. low-sodium chicken broth (or water)
  • Zest of 1 lime
  • 1 (15-oz.) can black beans, drained
  • 1 c. shredded Monterey Jack
  • Chopped cilantro, for serving
  • Lime wedges, for serving, optional
  • Avocado slices, for serving, optional
  • Hot sauce, for serving, optional

Directions

  1. In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic. Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
  2. Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces. Spray generously with cooking spray.
  3. In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of liquid is absorbed.
  4. Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
  5. Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
  6. Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets half way through.
  7. Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.

Salmon Foil braai pocket

For more the best foil braai pocket recipes click here! more recipes…

Ingredients:

  • 1/4 c. soy sauce
  • 1 piece ginger, grated
  • 2 cloves garlic, grated
  • 1 tbsp. honey
  • 2 red onions, cut into 1/2″ half moons
  • 4 salmon pieces (about 2 lbs.)
  • 2 red bell peppers, cut into 1″ pieces
  • 1 head broccoli, cut into florets
  • 2 green onions, chopped

Directions

  1.  Preheat oven to 220C.
  2. Make sauce: In a small bowl, combine soy sauce, ginger, garlic, and honey.
  3. Prepare 12″-x-18″ heavy duty foil pieces. Place a handful of onions and a piece of salmon, skin side down, in the center of the foil and generously spoon over sauce. Divide bell peppers and broccoli to surround the salmon, then close foil over it and crimp each edge tightly. Repeat for remaining foil packets.
  4. Place foil packets on braai, cover with lid and bake for 20 minutes—carefully open foil packets as steam will escape. Garnish with green onions and serve immediately.

Melty Loaded Potato Foil braai pocket

For more the best foil braai pocket recipes click here! more recipes…

Ingredients:

  • Vegetable oil, for grill
  • 2 lb. russet potatoes (about 4 medium potatoes), well scrubbed and sliced 1/8-inch thin
  • 3 tbsp. extra-virgin olive oil
  • 3/4 tsp. sweet paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 6 tbsp. ranch dressing, plus more for drizzling if desired
  • 9 slices bacon, cooked and crumbled
  • 1 1/2 c. Grated Cheddar Cheese
  • Finely chopped curly-leaf parsley, for garnish

Directions

  1.  Prepare braai or grill pan over medium-high heat. Brush the grill with vegetable oil. In a bowl toss sliced potatoes with olive oil, paprika, onion powder, and garlic powder; season with salt and pepper.
  2. Arrange two 16-inch-long pieces of foil, overlapping about 2 inches in the center, to create a 16-inch square. Grease with cooking spray.
  3. Repeat to create a second 16-inch square of greased foil.
  4. Spread ⅓ of the potatoes across the center of the two packets.
  5. Drizzle each packet with 1 tablespoon of ranch dressing, top each with 1 ½ pieces bacon, and divide ⅓ of the cheese between the two packets. Repeat two times.
  6. Fold foil packets crosswise over the potato mixture to completely cover the food. Roll top and bottom edges to seal them closed.
  7. Arrange the foil packets on the grill and close the grill cover. Cook, until potatoes are tender, about 25 minutes.
  8. Remove from the grill and carefully open the foil packets, there will be steam. Drizzle with more ranch, if desired, and sprinkle with parsley.

Grilled Summer Veggie Foil braai pocket

For more the best summer braai recipes click here! more recipes…

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

  1.  Heat gas or charcoal braai to high. Cut 4 40cmx 30cm sheets of heavy-duty foil. Spray with cooking spray.
  2. In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes.
  3. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  4. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  5. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender.
  6. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Harissa sirloin Steak Braai

For more similar awesome steak braai recipes click here! more recipes…

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

For more similar awesome steak braai recipes click here! more recipes…

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.
WP Twitter Auto Publish Powered By : XYZScripts.com
←