Rib-eye steak with XO sauce

Serves 2-3

For the XO sauce, heat 1/3 cup olive oil and sauté 2 finely chopped onions, over medium heat until it begins to caramelise, about 10 minutes. Add 4 sliced garlic cloves and cook for another 1-2 minutes until fragrant. Remove from heat, add 3 Tbsp brandy and flambe.  Once flame dies down, add 2 Tbsp brown sugar. 2 Tbsp miso paste, 1 Tbsp samba! 2 Tbsp soy sauce, 2 tsp Worcestershire sauce. Simmer to reduce. Remove from heat and add 2 Tbsp toasted sesame seeds and 2 Tbsp toasted and finely chopped walnuts. Set aside. Prepare very hot coals. Season 2 rib-eye steaks on the bone (at room temperature) generously with salt and milled pepper on both sides. Braai the steaks for about 6 minutes a side, turning them every 3 minutes. Remove, cover in foil and rest for 10 minutes. Serve steak with warm XO sauce topped with sliced chillies and coriander, with lime on the side. 

By: Liezl Vermeulen 
Photography by: Zhann Solomons

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