Entree: Eswatini – Southern Culinary Region – Braai (Southern African open-fire barbecue of seasoned and grilled meats)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 45 min

Total 1 hr 20 min

Ingredients

- 4 beef steaks (sirloin or rump), approx. 6 oz (170 g) each
- 1 lb (454 g) boerewors sausage
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) Worcestershire sauce
- 2 tbsp (30 ml) lemon juice or white vinegar
- 2 cloves garlic, minced
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) crushed dried chili or peri-peri (optional)
- 4 ears corn (mielies), husks removed (optional, for grilling)
- Mielie pap, potato salad, or bread for serving (optional)

Instructions

1. In a bowl, whisk together vegetable oil, Worcestershire sauce, lemon juice, minced garlic, brown sugar, smoked paprika, salt, pepper, and crushed chili if using. This is the braai marinade.
2. Place the steaks in a shallow dish or zip-top bag and pour half the marinade over them, turning to coat. Place the boerewors in a separate dish and brush with remaining marinade. Marinate at room temperature for 30 to 60 minutes, or refrigerate up to 4 hours (bring to room temperature before grilling).
3. Prepare a wood or charcoal fire until you have hot embers and a medium-hot grill surface. If using a gas grill, preheat to medium-high heat.
4. For the boerewors, form into a loose coil if not already in a spiral. Grill over indirect to medium heat, turning every 5 to 7 minutes, until evenly browned and cooked through, about 20 to 25 minutes total. Avoid piercing the sausage to retain juices.
5. Grill the steaks over direct medium-high heat 3 to 6 minutes per side depending on thickness and desired doneness. Use an instant-read thermometer for precision: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Remove steaks and let rest 5 minutes before slicing.
6. If grilling corn, place ears on the grill and turn occasionally until lightly charred and tender, about 10 to 12 minutes.
7. Slice the steaks and serve with boerewors, grilled corn, and traditional sides such as mielie pap, potato salad, or a fresh tomato-onion salad.