Steak recipes

Teriyaki-glazed steak

20 minutes

Beer Food

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Approx 8 minutes

Steak recipes

Seared rump with pearl couscous

20 minutes

Beef recipes

Braaied rib-eye steak with salsa verde

1 hour

Cauliflower recipes

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

20 minutes

Steak recipes

Whole roast peri-peri rump

1 hour 15 minutes

Asian recipes

Chilli beef ramen

20 minutes

Steak recipes

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

10 minutes

Italian recipes

Braciole (rolled beef) with pomodoro sauce

1 hour 40 minutes

Asian recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Aliums

Pan-seared thick-cut steaks with toffee onions

25 minutes

Steak recipes

T-bone with parsley-and-walnut salad

10 minutes

T-bone with parsley-and-walnut salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T extra virgin olive oil
2 T-bone steaks
sea salt and freshly ground black pepper, to taste
30 walnuts, toasted and roughly chopped
30 g Italian parsley, roughly chopped
12 Kalamata olives, pitted and chopped
5 anchovy fillets, roughly chopped
1 lemon, juiced

Method

Heat the oil in a heavy-based pan over a high heat. Pat dry the steak using kitchen paper, season, then cook for 3 minutes on each side, or until cooked to your liking.

Remove the steak from the heat and rest for 10 minutes before slicing.

Toss the walnuts, parsley, olives and anchovies and dress with olive oil and lemon juice.

Slice the steak, arrange on a serving platter and serve with the parsley salad.

Browse more steak recipes here.

Cook's note: You’ll seldom find a large chunk of meat in Italian restaurants. Instead, they serve ‘tagliata’ – or sliced steak.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Teriyaki-glazed steak

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Seared rump with pearl couscous

Braaied rib-eye steak with salsa verde

Steak with Southern-spiced cauliflower and pomegranate-spring onion yoghurt

Whole roast peri-peri rump

Chilli beef ramen

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

Braciole (rolled beef) with pomodoro sauce

Tenderstem broccoli and steak salad with satay dressing

Pan-seared thick-cut steaks with toffee onions

T-bone with parsley-and-walnut salad

T-bone with parsley-and-walnut salad

Ingredients

Method