Beef me up, Scotty!

BILTONG STEAK

Coriander delights

Crushed coriander seeds on the meat and fresh coriander in the oil doubles the flavour with these steaks.

Ingredients

(serves 4 as a starter)

2 thick-cut rump steaks
1 tablespoon brown vinegar
2 tablespoons Worcester sauce
2 heaped tablespoons biltong spice a pinch of chilli flakes
2 tablespoons fresh coriander leaves, chopped
1 tablespoon mint, chopped
1 red chilli, chopped
juice and zest of 1 lime
3 tablespoons olive oil

Here’s how

1 Rub the meat with the vinegar, dip it in the Worcerster sauce and then sprinkle the biltong spices and chilli flakes all over. Place the meat in the fridge for an hour or so while you get the coals ready. Remember to bring it back to room temperature before braaiing.

2 Mix together the rest of the ingredients to make the herb oil.

the steak swiftly over hot coals – baste with a little oil – so that the flames lick the meat. It should have a nice