Rubbed sirloin and crushed potato salad

This braai recipe from Bertus Basson will leave you licking your lips.
 
sirloin and potato salad

Recipe from: 7 November 2012
Preparation time: 10 min
Cooking time: 7 min
 
 

Ingredients

 
  • For the rub:
  • 50
    g
    whole coriander
  • 25
    g
    peppercorns
  • 50
    g
    mustard seeds
  • 30
    g
    coarse salt
  • 15
    g
    paprika
  • For the salad:
  • 2
    pieces of matured sirloin - 200 g each
  • 800
    g
    baby potatoes - cooked in their skins
  • 50
    g
    onions – chopped
  • 30
    g
    capers – chopped
  • 50
    g
    anchovies – chopped
  • 90
    g
    olives – pips removed
  • 30
    g
    parsley – chopped
  • olive oil
  • freshly squeezed lemon juice
  • black pepper and coarse sea salt
Servings: Change Serving
 
 

Method

 
First up, combine all the rub spices in a mortar and pestle and give them a good bashing. Rub the ground spices into the meat until generously coated and leave to rest in the fridge for a couple of hours.

Once the braai is ready, whack the sirloin on to your braai-grid (hot coals) and grill on an open flame for about 7 minutes a side. You want the meat to be medium rare.

While the steaks are sizzling, start combining the salad – but remember to keep one eye on the meat!

Crush the cooked potatoes using the palm of your hand. You just want the skin to break open and to crush the potatoes lightly – try not to flatten them completely.

Add the chopped onions, capers, anchovies, olives and parsley. Drizzle with olive oil, a generous squeeze of lemon and cracked black pepper. Taste it before adding salt because the anchovies are very salty.

Mix the salad thoroughly then scoop on to plates. When the meat is done, let it rest for a few minutes then cut it into slices about 1 cm thick.

Put a couple of slices of sirloin on top of the potato salad and you’re done.
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: #Food24_sa

 
 
/Wine
 

We're talking about ...

 
Farm to Table
cooking!
Enjoy these delicious
Farm to Table Recipes!
 

Restaurants

 
IYO Burgers on Bree

Inside & You're Out Burgers has opened up on Bree Street.

  • Okus Restaurant and Cocktail lounge
    Extremely disappointing! Entrance too small for a wheel chair!!' No wheel chair ram...
  • Belle’s Patisserie
    Belles at Cradlestone mall also run by a rude women! Went there last year and and nev...
  • Zanzibar
    We went to the restaurant on 20/04/2014, 6pm reservation... The restaurant was basica...
 

Find a restaurant

 
 
 
 
There are new stories on the homepage. Click here to see them.