Kitchen Craft Episode 38: Chargrilled Angus Steaks

For the red pepper salsa:

• 4 red peppers or Woolworths pimento peppers
• 1 large garlic clove, finely grated
• 5 T mint, finely chopped
• 5 T parsley, roughly chopped
• 1 lemon, zested and juiced
• 1 chilli, finely chopped 
• ¼ cup extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 2 x 350 g Woolworths Thick Cut Angus Beef sirloin steaks
• sea salt and freshly ground black pepper, to taste
• 1 kg bread dough
• 500 ml double-thick plain yoghurt
• 180 g Woolworths Four Leaf Salad
   

1. Bring the coals to high heat. Pierce the peppers and place them on the braai grid. Allow to blacken, turning often to char evenly. Once completely charred, place the peppers in a bowl with a tight-fitting lid. Allow to steam for 5 minutes while you prepare the rest of the salsa. 
2. Place the garlic, mint, parsley, lemon zest and juice and chilli in a mixing bowl. Rub the skin off the peppers and tear them in half, removing the seeds and stalk. Roughly chop the peppers and add to the bowl with the herbs. Add the olive oil and season. Stir through and set aside to allow the flavours to combine. 
3. Season the steaks with salt. Using long braai tongs, hold the two steaks upright with the fat on the grid to render it and begin browning. Once perfectly browned and crisp, place the steaks flat on the grid. Grill for 3 minutes a side for a medium-rare steak. 
4. Remove the steaks from the braai and set aside to rest for 5 minutes. 
5. Shape the bread dough into any shape that you like and place on the braai grid. It will cook quickly, about a minute a side depending on how thickly you’ve shaped them. 
6. Thinly slice the steak and season to taste. Spoon some yoghurt onto a large serving platter, then spoon over some of the salsa. Top with the steak and a little more salsa. Serve with roosterkoek and salad. 

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