Braaied rump steak with garlic butter recipe Posted on 26 August 2011 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. Ingredients Serves 6 600g 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. Also read: The ultimate Braai Day recipe guide Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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