My tips for braaing rump steak

This recipe works especially well when you are doing a braai for numerous people with a variety of meats. Steak is a very unique animal and needs to be braaied on extremely hot coals, searing the outside, but keeping the inside medium rare and juicy. This poses a problem when braaing many other things as well, as the steak needs to go on first when the coals are still in a furious state of heat, and that means that by the time everything else is braaied the steak will be completely cold.

I solve this problem by braaing the steaks when the time for doing so is perfect, just after the fire burned out and when the coals are at their hottest, and then serving it as hors d’oeuvres.

Serves 6

You need:

• 600 g steak
• One tube of garlic butter (you could make your own but store-bought tubes are easier)

Make a very hot fire. Remove steak from fridge and bring to room temperature at least 20 minutes before the braai. Rinse excess blood from the meat under cold water and pat dry with paper towel. There is no need for spices or marinade before putting the meat onto the fire. Braai the steaks on very hot coals for about six to eight minutes, turning halfway through. When you take it off the braai, let it rest for a few minutes before slicing into thick strips. Season with salt and pepper, slice the garlic butter and place between steak strips so it melts.

 

Photograph by Sarah Duff

Tags: braai, braai recipes, braai4heritage, braaing, braais, Jan Braai, Rump steak with garlic butter