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.

Philly Cheesesteak Foil braai pocket

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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

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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

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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

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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

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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

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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

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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.
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