Local twist of the steak burger using roosterkoekies on a braai

What many South Africans have been waiting for to finally some meat on a braai. This steak recipe from sister publication All4Women has a local twist, roosterkoekies.

4 x 200g Rib Eye or Rump Steaks/\r\n/
1 Tbsp Willow Creek Olive oil

For the Chimichurri:/\r\n/
¼ cup fresh flat-leaf parsley, quite tightly packed (roughly chopped)/\r\n/
¼ cup fresh mint, quite tightly packed (roughly chopped)/\r\n/
2 cloves garlic, roughly chopped/\r\n/
1 tsp lemon zest/\r\n/
1 fresh red chilli, deseeded and roughly chopped/\r\n/
2 Tbsp lemon juice/\r\n/
¼ cup Willow Creek Olive oil (3-4 Tbsp)/\r\n/
Pinch of salt/\r\n/
Pinch of sugar or healthy natural sweetener, to taste if necessary

How to

Make the chimichurri first:/\r\n/
On a large chopping board, finely chop the parsley, mint and garlic. Transfer to a bowl and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary.

Meanwhile, season the steaks, add a drizzle of olive oil and cook for 4-5 minutes on each side over a braai or in a large pan over medium-high heat. Remove and set aside to rest for about 5 minutes before slicing thinly and serving immediately with the chimichurri and braai roosterkoekies.

For more news your way, download The Citizen's app for iOS and Android.

This post is currently not accepting comments.