Put the grated onion in a sieve and squeeze out the juice before putting in a large bowl.
Add all the other ingredients and, with clean hands, mix well. Divide and shape the mixture into 12 patties and lay them on a baking sheet.
Put the baking sheet in the fridge and chill the patties for 1 hour, removing them from the fridge 30 minutes before you’re ready to cook them. To braai, make sure the coals are hot but mostly white and the grill is also very hot.
Cook the patties for 6-8 minutes on each side, turning carefully for even cooking.
Try not to turn them over until they have charred and sealed on the underside to prevent them from sticking to the grill.
Alternatively, preheat the braai to medium-high. Line a baking sheet with foil and lay a grill rack on top.
Evenly space the patties on the rack and cook for 6-8 minutes on each side, turning a couple of times. Serve in flatbreads with salad, hummus and chips.
Prime Rib: I like to get a cut that is bone-in and tied.
Butter
Garlic Cloves
Thyme, Oregano and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top notch!
Salt and Pepper
Directions
Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 220c degrees.
Mix Together Garlic Butter Herb Sauce : In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Then, rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
Cook Prime Rib: Cook for 15 minutes and reduce the temperature to 220 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 80 degrees.
Let the Meat Rest: Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 90 degrees for a medium rare prime rib.
For more similar awesome steak braai recipes click here! more recipes…
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
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.
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.
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.
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.
To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top.
