Thick sirloin steaks on the braai

With a herb board and pan-fried potatoes.

Ingredients

  • 600 g well-aged, sirloin steak with no more than 1cm fat - fat scored in a criss-cross pattern
  • sea salt and pepper
  • For the herb board:
  • as much variety as you can lay your hands on - coarsly chopped
  • 1 Tbs finely chopped red chilli
  • Juice and rind o a large lemon
  • salt and pepper
  • lots of olive oil
  • balsamic vinegar
  • For the pan-fried potatoes:
  • 4 medium potatoes - skin on, cut into chunks
  • olive oil
  • 6 garlic cloves in their skins
  • 1 sprig rosemary

Instructions

  • For the braai: Prepare a good bed of hot coals in a barbecue. Season the sirloin by rubbing it with sea salt, freshly ground pepper and olive oil.
  • Place on the grid, fat side down and at least 30cm above the coals for a good 10 minutes to render the fat. Keep an eye on it so it doesn’t blacken, pulling it away from the heat a little if necessary.
  • To make the potatoes: You can do this slightly ahead of time. Parboil the potato in salted water for 10 minutes. Heat olive oil in a nonstick pan over medium heat. Drain the potatoes and throw into the pan. Add the garlic. Toss until well browned on all sides.
  • Scrape the leaves from the rosemary sprig into the pan, add salt and pepper and drain out the oil, leaving the potatoes in the warm pan while the meat cooks.
  • Prepare the herb board: Toss together all the ingredients. Set aside on a large board.
  • Back to the braai: Once you’ve rendered the fat, lower the grid right over the coals and cook your meat on all sides, turning frequently. I strongly recommend rare or medium rare, which means it’ll require a total cooking time of about 15 minutes. Whatever you do, it is important to place the meat on top of the prepared herb board to rest for 7 to 8 minutes.
  • To serve: Warm up the potatoes. Once the steak has rested, use a very sharp knife to slice it into thin slices. Rub the meat into the herbs, turn over and drizzle with a good amount of olive oil and drops of balsamic vinegar.
  • Serve with the delicious sautéed potatoes.
  • Recipe from Food24.com