Description:
Juicy chuck steak marinated with garlic, herbs, and spices, then grilled over open coals for that unmistakable smoky South African braai flavour. Best enjoyed with pap, chakalaka, or a fresh garden salad.
Ingredients (Serves 4–6):
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1.5 – 2 kg chuck steak (cut into thick slices)
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4 cloves garlic, crushed
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2 tbsp olive oil (or sunflower oil)
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2 tbsp Worcestershire sauce
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1 tbsp soy sauce
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2 tsp paprika
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1 tsp ground black pepper
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1 tsp coarse salt
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2 tbsp fresh lemon juice
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1 tsp dried thyme or rosemary
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Optional: 1 fresh chili, chopped (for heat)
Tools Needed:
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Braai (charcoal grill or gas grill)
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Tongs
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Basting brush
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Large mixing bowl (for marinade)
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Knife & cutting board
Process:
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Prepare the Marinade: In a bowl, mix garlic, oil, Worcestershire sauce, soy sauce, paprika, black pepper, salt, lemon juice, and thyme. Stir until combined.
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Marinate the Steak: Coat the chuck steak generously with the marinade. Cover and refrigerate for at least 2 hours (overnight preferred).
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Prepare the Braai: Light charcoal until it forms a medium-hot bed of coals (or preheat gas grill to medium-high).
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Grill the Steak: Place marinated steak on the grill. Cook 6–8 minutes per side, depending on thickness, until nicely charred outside but still juicy inside. Baste occasionally with leftover marinade.
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Rest the Meat: Remove from grill, cover loosely with foil, and let rest for 5 minutes before slicing.
Serving Suggestions:
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Traditional pap (maize meal porridge) with chakalaka
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Potato salad or coleslaw on the side
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Fresh garden salad with avocado
Storage Info:
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Refrigerator: Leftover grilled steak can be stored in an airtight container for up to 3 days.
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Freezer: Marinated (but uncooked) steak can be frozen for up to 2 months. Thaw overnight before braai.
