We’re gearing up for braai season and a weekend of sports with this juicy T-bone steak with homemade harissa.
PREPARE the harissa by soaking the dried chillies in hot water for a minimum of 1 hour or overnight. Give them a good chop. BLEND the softened chillies, with all of the rest of the ingredients except the olive oil. Once everything is well combined into a course, yet fine basting sauce. Add the olive oil while the food processor is blending. Season the harissa well and set aside. STEAKS Brush the steaks with a generous amount of harissa and place them in the braai grid over the coals. Braai for 4 minutes a side or until the internal temperature reads 55℃, allow the steaks to rest for 10 minutes. While the steaks rest, brush your lettuce leaves and spring onions with some oil and grill. SERVE the t-bone steaks with some fresh thyme and your grilled lettuce and spring onions. To save on time, you can use store bought harissa paste instead.Braaied T-bone steak with homemade harissa
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