Steak and spuds with salsa verde
Serves 4 Total time: 30 minutes Ingredients Olive oil 1½ tbsp Medium potatoes 500 g Beef fillet medallions 8 x 100 g Watercress, trimmed 350 g FOR THE SALSA VERDE…
Chargrilled Steak With Chimichurri And Shoestring Fries
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!
Steak and chimichurri salad
The days are long and hot, and during the week we know the last thing you want is to stand slaving behind the stove. This supper chimichurri salad is quick and easy to prep and has all the nutrients you and your family needs.
Appetizing steak and chips with pepper sauce
How good does this look? If you are looking for a Sunday meal that’s quick to make, but still full of comforting meaty flavour, our steak and chips is sure to do the trick.
Root vegetable and sirloin salad
If you’re looking to indulge in rich, juicy steak, while still being conscious of your fat and salt intake, this sirloin salad is a healthy and delicious option for lunch or dinner.
Budget-friendly beef schnitzel with potato wedges
Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.
Steak and avocado kota with mustard mayo
Both pronounced as and referring to the word ‘quarter’, this street-food steak and avocado kota is made with a quarter loaf of bread. Mzansi Style Cuisine food blogger Thuli Gogela shares her recipe of this classic dish!
Steak and pear salad with home-made mint dressing
You can put together this this steak and pear salad in no time for a fresh and light summery dish. Don’t forget the home-made dressing!
Caramelised onion steak rolls with chimichurri
Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!
Traditional Tuscan Bistecca alla Fiorentina
This popular Tuscan dish is essentially a massive T-bone steak that is shared between two or more people. You can use any beef for Bistecca alla Fiorentina, but because of the delicacy of the traditional meat (from Chianina cattle), it is best cooked simply without any bells and whistles, and served rare to emphasise the flavour.