Entree: South Africa – Johannesburg & Gauteng – Braai (South African open-fire barbecue of grilled meats cooked over charcoal or wood)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 1 hr 30 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 sirloin steaks, approx. 8 oz (227 g) each (estimate: The stated steak weights are treated as raw edible meat weights.)
Boerewors sausage, 1 lb 8 oz (680 g) (practical catalog example: raw beef sausage) (estimated edible portion: 1 lb 8 oz (680 g))
Olive oil, 4 tbsp (60 ml) (about 1 15/16 oz (55 g))
Garlic, minced, 5/16 oz (9 g)
Lemon juice, 2 tbsp (30 ml) (about 1 1/16 oz (31 g))
Worcestershire sauce, 2 tbsp (30 ml) (about 1 1/8 oz (32 g))
Coarse sea salt, 0.35 oz (10 g), plus an unspecified extra amount for finishing
Black pepper, freshly cracked, 0.14 oz (4 g)
Fresh rosemary, chopped, 0.28 oz (8 g)
Vegetable oil for brushing, 2 tbsp (30 ml) (about 1 oz (28 g))
1 lemon, cut into wedges (about 2 oz (58 g) edible portion)

Show original ingredient measurements

4 sirloin steaks, approx. 8 oz (227 g) each (estimate: The stated steak weights are treated as raw edible meat weights.)
Boerewors sausage, 680 g (practical catalog example: raw beef sausage) (estimated edible portion: 680 g)
Olive oil, 60 ml (about 55 g)
Garlic, minced, 9 g
Lemon juice, 30 ml (about 31 g)
Worcestershire sauce, 30 ml (about 32 g)
Coarse sea salt, 10 g, plus an unspecified extra amount for finishing
Black pepper, freshly cracked, 4 g
Fresh rosemary, chopped, 8 g
Vegetable oil for brushing, 30 ml (about 28 g)
1 lemon, cut into wedges (about 58 g edible portion)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the olive oil, garlic, lemon juice, Worcestershire sauce, 0.35 oz (10 g) salt, black pepper, and rosemary. Divide the marinade in half before it touches the raw steaks.
2. Put the steaks in a shallow dish or food-safe bag and coat with one half of the marinade. Cover and refrigerate for 1–2 hours, or up to 4 hours. Refrigerate the reserved half separately for basting.
3. About 30 minutes before grilling, take the steaks out of the refrigerator. Keep raw meat separate from ready-to-eat foods. Prick the boerewors lightly in two places; do not marinate it.
4. Prepare a charcoal or wood fire until hot coals form, or preheat a gas grill on high and establish a hot zone. Brush the grates with vegetable oil.
5. Grill the boerewors, turning frequently, until browned and cooked through, about 12–18 minutes depending on thickness. Use a food thermometer to check doneness.
6. Grill the steaks over direct heat for about 3–5 minutes per side, adjusting for thickness and desired doneness. Baste once near the end with the separately reserved marinade; do not reuse marinade that touched raw meat.
7. Remove the meats from the grill and rest for 5–10 minutes. Slice the steaks against the grain and portion the boerewors.
8. Finish with a light sprinkle of additional sea salt, if desired, and serve with the lemon wedges.

1. Combine the olive oil, garlic, lemon juice, Worcestershire sauce, 10 g salt, black pepper, and rosemary. Divide the marinade in half before it touches the raw steaks.
2. Put the steaks in a shallow dish or food-safe bag and coat with one half of the marinade. Cover and refrigerate for 1–2 hours, or up to 4 hours. Refrigerate the reserved half separately for basting.
3. About 30 minutes before grilling, take the steaks out of the refrigerator. Keep raw meat separate from ready-to-eat foods. Prick the boerewors lightly in two places; do not marinate it.
4. Prepare a charcoal or wood fire until hot coals form, or preheat a gas grill on high and establish a hot zone. Brush the grates with vegetable oil.
5. Grill the boerewors, turning frequently, until browned and cooked through, about 12–18 minutes depending on thickness. Use a food thermometer to check doneness.
6. Grill the steaks over direct heat for about 3–5 minutes per side, adjusting for thickness and desired doneness. Baste once near the end with the separately reserved marinade; do not reuse marinade that touched raw meat.
7. Remove the meats from the grill and rest for 5–10 minutes. Slice the steaks against the grain and portion the boerewors.
8. Finish with a light sprinkle of additional sea salt, if desired, and serve with the lemon wedges.