Spicy pi­canha steak with pota­toes

YOU Best Recipes: Braai - - Contents -


SERVES 3-4 Prepa­ra­tion

30 min Mar­i­nat­ing

1 hour or overnight

Cook­ing 15-20 min (steak), 30 min (pota­toes)


1 jalapeño pep­per, chopped

4 spring onions or shal­lots, chopped 3 gar­lic cloves, crushed

2 ml (½ t) cayenne pep­per few sprigs fresh thyme

60 ml (¼ c) olive oil


500 g pi­canha steak oil salt and pep­per


4 medium-sized pota­toes oil and salt

250 ml (1 c) sour cream

1 Mari­nade Mix to­gether all the in­gre­di­ents in a glass bowl. 2 Steak Mar­i­nate for an hour or prefer­ably overnight.

3 Brush the meaty side of the steak with oil and sea­son with salt. Braai, meaty side down, on an open grid or in a fold­ing grid over warm coals un­til sealed. Turn the steak fatty side down and braai un­til sealed and crisp. Con­tinue braai­ing higher above slower coals un­til done to your lik­ing (see tips on page 6).

4 Pota­toes Brush each potato with oil, sea­son with salt and wrap in alu­minium foil. Place di­rectly on mod­er­ate coals for 30 min­utes or un­til soft. Serve with sour cream and the steak.


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