Sizzled to smoky perfection – these are the three steak cuts born to be braaied and devoured:
These three sauces suit varying preferences – they’re delicious and patiently waiting to smother a steak:
Bearnaise – a French classic, rich and luscious.
Homemade tomato sauce – there’s no elaboration needed; tomato sauce is popular for a reason, so why not challenge yourself by making it from scratch.
Chimichurri – light, fresh and spicy, it’ll cut through the meaty richness.
Side trio to mix and match with:
Braai-ready grilled sweetcorn – is it even a braai without sweetcorn?
French-style potato salad – the healthier alternative to a classic.
ALSO SEE… Ask a chef: 4 tips from chef David Higgs on how to braai the best steak