Entree: Eswatini – Northern Culinary Region – Braai Meat (Charcoal-grilled seasoned beef and lamb cuts cooked over coals at an outdoor barbecue)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 4 beef sirloin steaks, approx. 8 oz (225 g) each
- 8 lamb chops, approx. 3 oz (85 g) each
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) Worcestershire sauce
- 3 tbsp (45 ml) lemon juice
- 4 cloves garlic, crushed (approx. 12 g)
- 2 tsp (10 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 g) smoked paprika
- 1–2 tbsp (15–30 ml) peri-peri or chili sauce (optional, for heat)
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 g) chopped fresh rosemary or thyme
- 1 lemon, cut into wedges for serving
- Charcoal or hardwood lump charcoal for the braai

Instructions

1. In a bowl, whisk together the vegetable oil, Worcestershire sauce, lemon juice, crushed garlic, salt, black pepper, smoked paprika, and peri-peri sauce if using to make the marinade.
2. Place the steaks and lamb chops in a shallow dish or large zip-top bag and pour the marinade over the meat, ensuring each piece is well coated. Marinate in the refrigerator for at least 1 hour, preferably 3–4 hours.
3. Prepare a hot charcoal fire or grill, allowing coals to reach even, high heat with a thin layer of white ash. Set up for direct grilling.
4. Remove meat from the refrigerator 20 minutes before grilling to come toward room temperature. Brush excess marinade off to prevent flare-ups.
5. Place steaks over the hottest part of the grill. For medium-rare, grill steaks about 4–5 minutes per side (adjust time for thickness and desired doneness). Move to a cooler part of the grill if charring too quickly.
6. Grill lamb chops 3–4 minutes per side for medium, turning once. Adjust time for thickness and doneness preference.
7. While meat grills, melt the butter and stir in the chopped rosemary or thyme. Use this herbed butter to baste the meat once during the final minutes of cooking and again immediately after removing from the grill.
8. Transfer steaks and chops to a cutting board, tent loosely with foil, and rest for 5 minutes. Slice steaks across the grain if desired, serve with lemon wedges and traditional accompaniments such as pap, grilled maize, or a fresh tomato relish.