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.
 

Read more on: checkers braai  |  recipes
 

NEXT ON FOOD24X

Spinach and courgette pie

2015-03-30 15:53
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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