When exposed to the searing heat of a braai fire, ground coffee beans develop a flavour that complements braaied steak really well. Curiously, it actually makes a beef steak taste even more like a beef steak. The ingredients list of the spice mix in this recipe also contains sugar, which helps the spice mix as a whole to caramelise properly. The downside is that sugar burns quite easily on the fire when it is exposed for too long to the high-heat coals you want to braai steak on. You want the sugar to just caramelise and not to over-caramelise, which is a diplomatic phrase for burn! Therefore, braai the steaks until almost done, take them off the fire and toss with the spice mix and then it’s back to the fire for just a few final minutes to finish it off. Feeds 6.
- 6 sirloin steaks
- olive oil or melted butter (for dressing)
FOR THE SPICE MIX
- 1 tot good-quality ground coffee
- 1 tot dark-brown sugar
- ½ tot salt
- ½ tot ground pepper
- ½ tot paprika
- ½ tot ground coriander
- 1 tsp chilli powder
- 1 tsp mustard powder
- 1 tsp ground ginger
- 1 tsp dried oregano
- Light a massive wood fire.
- Now mix all the spice ingredients together. That means everything in the ingredients list of this recipe, except the steak and the olive oil.
- Keep the spice mix on the side. This rub will go onto the meat just before the steaks are finished braaing – not yet.
- Braai the steaks over hot coals for 5 minutes in total, turning only once. Remove from the braai and generously spice the steaks all over with the spice mix. You can use your clean hands or a spoon to pat and rub the spice into and onto the steaks.
- Return the steaks to the fire and braai for no more than 4 minutes, 2 minutes per side until the spices and specifically the sugar start to caramelise.
- Remove the steaks from the fire and drizzle with melted butter or olive oil. This gives it a nice shine and adds flavour.
- Let the steaks rest for a few minutes. Then carve them into thin strips and serve to your guests.
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