Bringing traditional biltong flavours to the braai. This recipe requires some prep the day before, but best believe it’s worth it!

Biltong steak 

Serves 4-6

Ingredients

800g-1kg silverside or topside beef, cut into 3cm steaks
1 cup coarse salt
½ cup red wine vinegar
½ cup Worcestershire sauce cup brown sugar
½ cup coriander seeds, crushed
¼ cup milled black pepper
1 Tbsp chilli flakes (optional) 

For the braaibroodjies 

8 slices white bread
¼ cup butter, softened
2 Tbsp chutney (optional)
1-2 tomatoes, thinly sliced
Salt and milled pepper
½ red onion, thinly sliced
2 cups grated Cheddar 

Method

1. Rub the beef with salt, cover and allow to curefor 2-3 hours in the fridge.
2. Heat the vinegar, Worcestershire sauce and sugar until the sugar dissolves. Allow to cool completely.
3. Combine coriander, pepper and chilli flakes (if you like a bit of bite), in a large flat tray.
4. Once the meat is cured, remove from salt and wipe to remove all salt. Remember that the steak will not require any extra salt.
5. Place the vinegar mixture into a large flat tray. Dip meat in vinegar mixture, followed by the spice mixture.
6. Hang the meat, like you would for biltong in a well-ventilated cool area or even uncovered in the fridge for 3-4 hours or overnight.
7. Braai day has arrived. For the braaibroodjies, spread butter on all slices of the bread —we prefer the outsides for that buttery crunch.
8. Spread chutney on 4 bread slices, the non- butter side.
9. Pack the chutney side with tomato and season. Follow this with red onion and cheese.
10. Close the braaibroodjies with remaining bread slices and set aside.
11. Braai the steaks for about 3-4 minutes per side on hot coals. Allow to rest.
12. Once the coals have cooled slightly, braai the braaibroodjies, turning regularly for about 8-10 minutes or until the cheese has melted and bread is golden.
13. Slice the biltong steak and serve with the braaibroodjies.

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine