Braai T-bone steaks with Homemade Harissa

Harissa makes for a delicious accompaniment to a t-bone steak.

INGREDIENTS

MAKE-AHEAD

• 66 dried guailo chillies
• 20 grams chillies de arbol ( or 1⁄4 tsp chilli flakes)
• 1 tsp cumin seeds, toasted
• 3 garlic cloves, minced
• 1 1/2tbsp sherry vinegar
• 1 tsp sugar
• 1/2 cup olive oil
• 1 tsp coarse salt

STEAKS

• 4 T-bone steaks
• 2 cos lettuce heads, quartered
• 8 spring onions
• 2 tbsp olive oil
• Thyme, to serve

METHOD

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 minutesasideoruntiltheinternal 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

TIP: Make sure your coals aren’t too cold when you put your steak on, otherwise, it won’t cook properly.

ALSO SEE TANDOORI CHICKEN WITH ROTI AND RAITA 

Tandoori Chicken with Roti and Raita