Entree: South Africa – Johannesburg & Gauteng – Braai (South African open-fire barbecue of grilled meats cooked over charcoal or wood)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 1 hr 30 min

Total 2 hrs 15 min

Ingredients

- 4 sirloin steaks, approx. 8 oz (227 g) each
- 1.5 lb (680 g) boerewors sausage
- 1/4 cup (60 ml) olive oil
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tsp (10 g) coarse sea salt, plus extra for finishing
- 2 tsp (4 g) freshly cracked black pepper
- 2 tbsp (8 g) chopped fresh rosemary
- 2 tbsp (30 ml) vegetable oil for brushing
- 1 lemon, cut into wedges (for serving)

Instructions

1. Combine olive oil, minced garlic, lemon juice, Worcestershire sauce, 2 tsp coarse sea salt, black pepper, and chopped rosemary in a bowl to make the steak marinade.
2. Place steaks in a shallow dish or zip-top bag, pour half the marinade over them, massaging to coat. Cover and refrigerate for 1–2 hours (up to 4 hours). Reserve the remaining marinade for basting.
3. Bring steaks to room temperature for 30 minutes before grilling. Prick the boerewors lightly in two places to prevent bursting; do not marinate the boerewors.
4. Prepare a charcoal or wood-fire braai until a steady bed of hot coals is established. For a home gas grill, preheat to high and create a hot zone.
5. Brush the grill grates with vegetable oil. Place boerewors on the hottest portion and turn frequently, cooking until evenly browned and cooked through, about 12–18 minutes total depending on thickness.
6. Sear steaks over direct heat 3–5 minutes per side for medium-rare (adjust time for thickness and desired doneness), basting once with reserved marinade in the last few minutes. Target internal temperature for medium-rare is about 130–135°F (54–57°C).
7. Remove meats from the grill and let rest 5–10 minutes to redistribute juices. Slice steaks against the grain and portion the boerewors.
8. Finish with a light sprinkle of coarse sea salt, serve with lemon wedges, and enjoy the smoky flavors typical of a Johannesburg & Gauteng braai.