Balsamic rump with Ma Prie’s chakalaka

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Post House Merlot, with dense fruit and hints of wood spice, is an ideal choice for this dish.

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Balsamic rump with Ma Prie's chakalaka

Serves: 4
Cooking Time: 30 mins plus extra for marinating

Ingredients

  • MARINADE
  • 60ml (¼ cup) Dijon mustard
  • 60ml (¼ cup) wholegrain mustard
  • 60ml (¼ cup) brown sugar
  • 60ml (¼ cup) tomato sauce
  • 30ml (2 tbsp) Worcestershire sauce
  • 30ml (2 tbsp) balsamic vinegar
  • 30ml (2 tbsp) olive oil
  • 2 garlic cloves, chopped
  • 4 x 180g rump steaks
  • CHAKALAKA
  • This can be served either hot or cold.
  • 5ml (1 tsp) olive oil
  • 500ml (2 cups) carrots, grated
  • 1 red pepper, seeded and thinly sliced
  • 1 green pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 5ml (1 tsp) dried chilli flakes
  • 10ml (2 tsp) ground paprika
  • salt and freshly ground black pepper, to taste
  • 1 x 410g tin baked beans in tomato sauce
  • fresh sprouts, to garnish

Instructions

1

Combine all the ingredients for the marinade. Pour over the steaks and leave in the fridge to marinate for about 8 hours.

2

To make the chakalaka, heat the olive oil in a saucepan. Cook the carrots and peppers until soft, adding the chilli, paprika and seasoning halfway through. Stir through the beans and set aside until needed.

3

Braai the steaks to your liking. Serve the steaks topped with the chakalaka and sprouts.

 

 

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September 14, 2013 (Last Updated: January 11, 2019) By
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