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.

Zesty Salmon with Asparagus Foil braai pocket

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Ingredients:

  • 20 asparagus spears, trimmed
  • 4 200g skin-on salmon fillets
  • 4 tbsp. butter, divided
  • 2 lemons, sliced
  • kosher salt
  • Freshly ground black pepper
  • Torn fresh dill, for garnish

Directions

  1.  Lay two pieces of foil on a flat surface.
  2. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon.
  3. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
  4. Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
  5. Garnish with dill and serve.

Corn and Tomato Gnocchi braai foil pocket

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Ingredients:

  • 450g . store-bought gnocchi, uncooked
  • 4 ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed)
  • 2 c. cherry tomatoes
  • 1/4 c. unsalted butter, cut into cubes
  • 2 cloves garlic
  • Kosher salt
  • Red pepper flakes
  • 3/4 c. dry white wine, such as Sauvignon Blanc
  • 1/4 c. finely chopped fresh basil
  • Grated Parmesan, for serving
  • Freshly ground black pepper

Directions

  1.  Preheat grill over medium- high heat. Cut 4 sheets of foil about 12 inches long. 
  2. Divide gnocchi, corn, tomatoes, butter, and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet.  
  3. Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.
  4. Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan, and black pepper, and serve.
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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

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).

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. 

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