BILTONG STEAK

Coriander delights

Crushed coriander seeds on the meat and fresh coriander in the oil doubles the flavour with these steaks.

Ingredients

(serves 4 as a starter)

2 thick-cut rump steaks 1 tablespoon brown vinegar 2 tablespoons Worcester sauce 2 heaped tablespoons biltong spice a pinch of chilli flakes

2 tablespoons fresh coriander leaves, chopped

1 tablespoon mint, chopped

1 red chilli, chopped juice and zest of 1 lime 3 tablespoons olive oil

Here’s how

1 Rub the meat with the vinegar, dip it in the Worcerster sauce and then sprinkle the biltong spices and chilli flakes all over. Place the meat in the fridge for an hour or so while you get the coals ready. Remember to bring it back to room temperature before braaiing.

2 Mix together the rest of the ingredients to make the herb oil.

3 Braai the steak swiftly over hot coals – baste with a little oil – so that the flames lick the meat. It should have a nice crust on the outside while remaining blush pink in the middle.

4 Allow the meat to rest for a few minutes before slicing, and simply place it on the cutting board along with the herb oil so that guests can dip the meat into it. Serve before the meat gets cold.

Drive & Camp says We like using Freddy Hirsch’s Hunter’s Biltong Seasoning, but experiment with your favourite.