It’s time to get grilling with this deliciously succulent steak recipe for the ultimate heritage braai! And with shoestring fries? What more could you want!

SERVES 4–6  •  TOTAL TIME 30 min

FOR THE STEAK

Rump steaks 2 (700 g each)

Salt 

Pepper

Olive oil 

FOR THE CHIMICHURRI

Garlic cloves, finely minced 2

Red chilli, deseeded and finely chopped 1

Finely chopped parsley 40 g

Dried oregano 1 tsp

Coarse salt ½ tsp

Pepper

Red wine vinegar 3 tbsp

Olive oil ⅓ cup

FOR THE SHOESTRING FRIES

Potatoes, washed and peeled 6

Flour ¼ cup

Oil for frying

Sea salt

FOR THE STEAK

1. Pat down your steaks using some paper towels. Season both sides of each steak evenly with salt and pepper. Drizzle with a little bit of olive oil and massage into the steak. Cover and set aside. Allow to come to room temperature before cooking.

2. Heat a griddle pan (or braai, or grill) to high heat.

3. Once smoking, add your steak (cooking one at a time depending on the size of your pan) and allow it to cook for 3–4 minutes to create
a caramelised exterior.

4. Once the cooking side is nice and brown, use a pair of tongs to turn the steak on to its other side. Cook for another 3–4 minutes to medium rare (or your desired doneness). 

5. Remove from the heat and set the steak on a wooden board to rest for10 minutes before slicing.

FOR THE CHIMICHURRI

1. Add the garlic, chilli, parsley, oregano, salt and a crack of pepper to a bowl. Using a spoon, mix and press together the ingredients.

2. Add the vinegar and oil and stir through. Taste and season as needed. Set aside until serving.

FOR THE SHOESTRING FRIES

1. Using a mandoline slicer (or a very sharp knife), cut the potatoes into very thin slices. Once sliced, use a knife to cut long thin rectangles to make fries. Place the cut potatoes in water while you’re busy with the rest to prevent browning.

2. Heat a pot of oil until very hot, test by adding one fry to the oil. If it starts sizzling, the oil is ready.

3. Toss the fries in flour to coat lightly.

4. Add the fries in batches and cook until golden and crispy. Be careful to not overcook as they will burn.

5. Remove using a slotted spoon and place on a paper towel to drain. Sprinkle the crispy fries with sea salt to season.

TO SERVE

Slice your steak and top with a drizzle of chimichurri and crispy shoestring fries on the side. Add some mayonnaise or tomato sauce to have with your fries. Enjoy!

Stylist: Sjaan van der Ploeg
Photography: Peet Mocke/hmiimages.co.za

Heritage day is around the corner, and what better way to celebrate than to share this yummy Lamb potjie with roosterkoek with friends and family.

The post Chargrilled Steak With Chimichurri And Shoestring Fries appeared first on MyKitchen.

Ah, apricot and snoek, the South African match made in heaven. Wait for a warm weekend and whip up these snoek burgers on the braai. But if it’s cold and you have a hankering, they are just as good on a griddle pan or in the oven.

MAKES 10 // COOKING TIME 1 hour

INGREDIENTS
For the apricot glaze
¾ cup apricot jam
40g butter
1 stalk lemon grass, halved lengthways
1 red chilli, halved lengthways
For the snoek patties
Olive oil, to fry
1 red onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
400g smoked snoek, deboned and flaked
200g potatoes, peeled, cooked and roughly mashed
1 red chilli, chopped
1 tbsp finely chopped coriander
1 tbsp finely chopped parsley
Juice and zest of 1 lemon or lime
1 tsp smoked paprika, plus extra to season
Sea salt and pepper
½ cup flour
For the shoestring fries
1.2 kg potatoes
Vegetable oil, to deep-fry
To assemble
10 sesame-seed rolls
¾ cup mayonnaise
4 tomatoes, sliced
1 cup finely sliced red cabbage
1 red onion, peeled and finely sliced
Butter lettuce, to serve

METHOD
For the apricot glaze
1. Heat all the ingredients in a pot, then remove from the heat and leave to infuse for an hour.
For the snoek patties
1. Heat a little olive oil in a pan and fry onion and garlic till soft.
2. In a bowl, mix all ingredients except the flour with your hands.
3. Season the flour with salt and paprika. Form the mixture into patties and dust with flour. Place in the fridge for 20 minutes.
4. Heat a little olive oil in a pan. Fry the patties for 1 minute on each side, until golden brown. Drain on paper towel.
For the shoestring fries
1. Finely slice the potatoes and place in iced water.
2. Heat the vegetable oil over medium-low heat. Make sure the oil is not too hot, otherwise the chips will burn.
3. Drain the potatoes and dry well. Fry a handful at a time.
4. Remove and drain on paper towel. Season with salt.
To assemble
1. Place a patty on each roll and add the remaining ingredients. Drizzle with apricot glaze and mayonnaise.
2. Serve with shoestring fries.

The post Apricot-glazed snoek burgers with shoestring fries appeared first on MyKitchen.