HERB RUMP WITH CORIANDER SALT
SERVES 4 to 6
PREP + COOK TIME: 25 minutes (+ marinating)
• 2 tbsp extra-virgin olive oil
• 6 cloves garlic, bruised
• 6 fresh bay leaves, bruised
• 4 sprigs rosemary
• 1kg rump steak, a thick piece from centre cut
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• ¼ cup (30g) sea salt flakes
• 1 tsp freshly ground black pepper
1. Combine the oil, garlic, bay leaves and rosemary in a nonreactive dish or a ziplock bag. Add the steak. Marinate in the fridge for 4 hours or overnight.
2. Dry-fry the spices in a small pan over medium heat until fragrant. Using a mortar and pestle, grind the seeds until coarsely crushed. Add salt and pepper; mix well.
3. Remove the steak from the fridge at least 30 minutes before cooking. Heat the braai to high. Place the steak on the heat; sprinkle with 1 tablespoon of the salt mixture. Cook for 10 minutes on one side. Turn the steak, add the marinating ingredients and cook for 3 minutes or until done as desired. Transfer to a tray. Cover loosely with foil; rest for 10 minutes before slicing.
4. Serve the steak sliced, with the remaining salt mixture.
HONEY AND LEMON SPATCHCOCK
SERVES 4
PREP + COOK TIME: 60 minutes (+ marinating)
• 4 x 500g spatchcocks
• 6 cloves garlic, peeled
• 2 long red chillies, chopped
• 2 small red chillies, coarsely chopped
• 6 green onions (chop the white part only; reserve tops for serving)
• 2 tbsp honey
• 1/3 cup (80ml) extra-virgin olive oil
• finely grated rind of 1 lemon
This story is from the January 2020 edition of Fairlady.
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This story is from the January 2020 edition of Fairlady.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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