Braai’d potatoes with spicy rump steak
Serving: 4
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Directions
- Combine 1 Tbs. Olive Oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.
- Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover and refrigerate for 45 minutes to 1 hour.
- While the meat marinades, boil potatoes in a pot of boiling water for 5- 8 minutes or until just tender. Drain under cold water and leave to cool.
- Once cooled, cut lengthways into 1cm thick slices and transfer to a bowl. Add remaining 1 Tbs. Olive Oil & toss to coat.
- Prepare a braai. Once the braai is ready, place steaks on the grill. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking. Transfer to a plate once steak is cooked to your preference and cover with foil & set aside for about 5 minutes to rest.
- Cook potato slices on the braai for about 2 minutes on each side or until golden brown. Serve steak and potato with a green salad.
Ingredients
- 2 tbsp Olive Oil
- 1 Garlic Clove, crushed
- 1 tsp Chilli Powder
- 2 tsp Dried Thyme
- 1 tsp Ground Coriander
- ½ tsp Cracked Black Pepper
- 1 tbsp BBQ Sauce
- 154 g Beef Rump Steaks, all excess fat removed before cooking
- 4 Medium Potatoes (360g) (with skin)