#instabraai

[kitchencowboysa]

You know you want it! @chalmarbeef - Rump Steak - aged & braaied to perfection #fireandsmoke #steakporn #instabraai #timeofyourlife (at De Trafford Wines) https://www.instagram.com/p/CeYfANNqvvF/?igshid=NGJjMDIxMWI=

[kitchencowboysa]

Fancy something on the fire today. @ultimate_braai_master @weberbraaisa @in_this_house_we_braai @webergrills @canteenqueen1 #fireandsmoke #timeofyourlife #instabraai ##foodporn #maythesaucebewithyou #ınstagood Rump Espatada, Chimmichurri Sauce 1.2kg Rump Pichana 100ml Worcestershire sauce 100ml. Extra virgin olive oil 20g. Fresh bay leaves Combine the olive oil & Worcestershire sauce for a marinade. Cut the steak into chunks (aprox 100g each) and place them in the marinade. They should marinate for at least 20 min. Thread the steak onto steel skewers with a bay leaf between each piece. Season the steak with salt & pepper and grill to required doneness. Leave the steak to rest and then spoon over the chimmichurri sauce. Chimmichurri 1 small. Onion, finely chopped 1 clove. Garlic, finely chopped 50ml. Red wine vinegar 1 tblsp. Dried Chilli flakes 20g. Coriander 20g. Flat parsley 20g. Origanum 100ml. Extra virgin olive oil Salt & pepper Combine the chopped garlic & onions in a bowl together with the vinegar and dried Chilli and leave to macerate for 10 min. Then roughly chop all of the herbs and add to the vinegar base. Add the olive oil & season to taste with salt & pepper. (at Hout Bay, Western Cape, South Africa) https://www.instagram.com/p/CVAFzgWNK2S/?utm_medium=tumblr