Thick sirloin steaks on the braai

With a herb board and pan-fried potatoes.
sirloin on the braai

Recipe from: 19 December 2012
Preparation time: 20 min
Cooking time: 30 min


  • 600
    well-aged, free-range sirloin steak
  • with no more than 1cm fat - fat scored in a criss-cross pattern
  • sea salt and pepper
  • For the herb board:
  • as much variety as you can lay your hands
  • your hands on - coarsly chopped
  • 1
    finely chopped red chilli
  • Juice and rind o a large lemon
  • salt and pepper
  • lots of olive oil
  • balsamic vinegar
  • For the pan-fried potatoes:
  • 4
    medium potatoes - skin on, cut into chunks
  • olive oil
  • 6
    garlic cloves in their skins
  • 1
    sprig rosemary
Servings: Change Serving


For the braai: Prepare a good bed of hot coals in a barbecue. Season the sirloin by rubbing it with sea salt, freshly ground pepper and olive oil.

Place on the grid, fat side down and at least 30cm above the coals for a good 10 minutes to render the fat. Keep an eye on it so it doesn’t blacken, pulling it away from the heat a little if necessary.

To make the potatoes: You can do this slightly ahead of time. Parboil the potato in salted water for 10 minutes. Heat olive oil in a nonstick pan over medium heat. Drain the potatoes and throw into the pan. Add the garlic. Toss until well browned on all sides.

Scrape the leaves from the rosemary sprig into the pan, add salt and pepper and drain out the oil, leaving the potatoes in the warm pan while the meat cooks.

Prepare the herb board: Toss together all the ingredients. Set aside on a large board.

Bacj to the braai: Once you’ve rendered the fat, lower the grid right over the coals and cook your meat on all sides, turning frequently. I strongly recommend rare or medium rare, which means it’ll require a total cooking time of about 15 minutes. Whatever you do, it is important to place the meat on top of the prepared herb board to rest for 7 to 8 minutes.

To serve; Warm up the potatoes. Once the steak has rested, use a very sharp knife to slice it into thin slices. Rub the meat into the herbs, turn over and drizzle with a good amount of olive oil and drops of balsamic vinegar.

Serve with the delicious sautéed potatoes.

Reprinted with permission of Quivertree Publications and Franck Dangereux.


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Baobab leaves
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