Name: Rubbed sirloin and crushed potato salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2 servings
Cuisine: Accompaniment
Ingredients: 50 g coriander seeds, whole; 25 g black peppercorns; 50 g mustard seeds; 30 g sea salt; 15 g paprika; 2 steak matured sirloin; 800 g baby potatoes cooked; 50 g onion chopped; 30 g capers chopped; 50 g anchovy fillets chopped; 90 g olives pitted; 30 g fresh parsley chopped; fresh chillies 573; lemon juice freshly squeezed; sea salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (15)

FOR THE RUB:

50 g	coriander — seeds, whole
25 g	black peppercorns
50 g	mustard — seeds
30 g	sea salt
15 g	paprika

For the salad:

2	steak — matured sirloin
800 g	baby potatoes — cooked
50 g	onion — chopped
30 g	capers — chopped
50 g	anchovy fillets — chopped
90 g	olives — pitted
30 g	fresh parsley — chopped
	fresh chillies — 573
	lemon juice — freshly squeezed
	sea salt and freshly ground black pepper

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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.