It’s time to get grilling with this deliciously succulent steak recipe for the ultimate heritage braai! And with shoestring fries? What more could you want!
SERVES 4–6 • TOTAL TIME 30 min
FOR THE STEAK
Rump steaks 2 (700 g each)
Salt
Pepper
Olive oil
FOR THE CHIMICHURRI
Garlic cloves, finely minced 2
Red chilli, deseeded and finely chopped 1
Finely chopped parsley 40 g
Dried oregano 1 tsp
Coarse salt ½ tsp
Pepper
Red wine vinegar 3 tbsp
Olive oil ⅓ cup
FOR THE SHOESTRING FRIES
Potatoes, washed and peeled 6
Flour ¼ cup
Oil for frying
Sea salt
FOR THE STEAK
1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little bit of olive oil and massage into the steak. Cover and set aside. Allow to come to room temperature before cooking.
2. Heat a griddle pan (or braai, or grill) to high heat.
3. Once smoking, add your steak (cooking one at a time depending on the size of your pan) and allow it to cook for 3–4 minutes to create
a caramelised exterior.
4. Once the cooking side is nice and brown, use a pair of tongs to turn the steak on to its other side. Cook for another 3–4 minutes to medium rare (or your desired doneness).
5. Remove from the heat and set the steak on a wooden board to rest for10 minutes before slicing.
FOR THE CHIMICHURRI
1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press together the ingredients.
2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.
FOR THE SHOESTRING FRIES
1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes in water while you’re busy with the rest to prevent browning.
2. Heat a pot of oil until very hot, test by adding one fry to the oil. If it starts sizzling, the oil is ready.
3. Toss the fries in flour to coat lightly.
4. Add the fries in batches and cook until golden and crispy. Be careful to not overcook as they will burn.
5. Remove using a slotted spoon and place on a paper towel to drain. Sprinkle the crispy fries with sea salt to season.
TO SERVE
Slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!
Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za
Heritage day is around the corner, and what better way to celebrate than to share this yummy Lamb potjie with roosterkoek with friends and family.
