Publications
- - SAUCE
- - oil for frying
- 1 - medium onion, peeled and finely chopped
- 30ml - tomato paste
- 5 - cloves garlic, chopped
- 4-5 - bird’s eye chillies (seeds in or out depending on how hot you like it)
- 2 - bay leaves
- 15ml - cake flour
- 250ml - red wine
- 250ml - good-quality beef stock
- 2,5ml - peri-peri sauce
- 30ml - crème fraîche
- 20 - pitted kalamata olives
- - zest and juice of 1 lemon
- - sea salt and freshly ground black pepper
- - STEAK
- - oil for drizzling
- 600g - rump steak
- - sea salt and freshly ground black pepper
- 10 - pickling onions, peeled and halved, keeping the root intact
- - TO SERVE
- - a small handful fresh flat-leaf parsley, chopped
- - Portuguese rolls, buttered
1. Sauce Preheat a large cast-iron pan over medium-high-heat coals.
2. Add the oil and toss in the onion. Fry for a few minutes until the onion has softened.
3. Add the tomato paste, garlic, chillies and bay leaves and fry for 2 minutes until fragrant.
4. Add the flour and fry for another minute.
5. Add the red wine to deglaze the pan, then bring it to a boil and reduce the liquid by half.
6. Stir in the stock, peri-peri sauce and crème fraîche. Whisk well to combine, then remove the pan from the heat.
7. Add the olives, zest and juice of the lemon and salt and pepper.
8. Steak Drizzle the steak with oil and season well with salt and pepper.
9. Braai over fiery hot coals, flipping every minute for a total of 3 minutes per side.
10. Put the onions, cut side down, on a cooler part of the grill to char and soften while cooking the steak. Flip the onions if they’re getting too charred.
11. Check the internal temperature of the steak with a digital thermometer. You’re aiming for 48–50°C. The steak will continue to cook as it rests, and the internal temperature should reach roughly 55°C, leaving you with a perfect medium-rare steak.
12. Return the pan to the heat to warm the sauce, while you slice and season the steak.
13. To serve Remove the pan from the heat and sprinkle the parsley over the sauce.
14. Place the sliced steak and charred onions into the pan and stir to coat with sauce.
15. Serve straight from the pan and mop up with the rolls.
