Tag: 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.

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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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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

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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

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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).