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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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 (estimate: Sirloin is used as the catalog-friendly example of the stated sirloin-or-rump choice; the stated weight is treated as edible raw steak.)
Boerewors sausage, raw, 454 g (estimated edible portion: 454 g)
Vegetable oil, 60 ml (about 55 g)
Worcestershire sauce, 45 ml (about 50 g)
Lemon juice, 30 ml (about 31 g)
Garlic, minced, 2 cloves (about 6 g)
Brown sugar, 15 g
Smoked paprika, 5 g
Salt, 5 g
Black pepper, ground, 5 g
Dried crushed chili, 5 g (optional) (estimated edible portion: 5 g)
Sweet corn, 4 ears, husks removed (about 400 g edible kernels; optional)
Optional serving side: mielie pap, potato salad, or bread; quantity not specified

Instructions

1. Mix the vegetable oil, Worcestershire sauce, lemon juice, garlic, brown sugar, smoked paprika, salt, black pepper, and dried chili, if using, to make the marinade.
2. Coat the steaks with half the marinade and the boerewors with the remainder. Refrigerate for up to 4 hours; discard any marinade that contacted raw meat and is not cooked. Do not leave meat at room temperature for extended marinating.
3. Prepare a charcoal or wood fire to hot embers, or preheat a gas grill to medium-high.
4. Grill the boerewors over medium heat, turning every 5 to 7 minutes, until browned and cooked through, about 20 to 25 minutes. Avoid piercing it.
5. Grill the steaks over direct medium-high heat for 3 to 6 minutes per side, as needed for thickness and preferred doneness. For food safety, cook whole beef steaks to at least 145°F (63°C) and rest for 3 minutes; then rest before slicing.
6. If using corn, grill the husked ears, turning occasionally, until tender and lightly charred, about 10 to 12 minutes.
7. Slice the steaks and serve with the boerewors and grilled corn. Optional sides are mielie pap, potato salad, or bread; quantities are unspecified.