Delicious braai recipe for Flank Beef Steak, served with tortillas and salsa


For the beef:
1kg beef flank
half a cup Worcestershire sauce
2 fat cloves of garlic, finely chopped
¼ tsp freshly ground black pepper
4 tbs olive oil
two thirds of a cup tomato sauce (I prefer All Gold or Heinz if you can’t find it)
2 tsp Sriracha hot chilli sauce (Woolworths and other big supermarkets stock it)
1 tbs oreganum leaves, finely chopped

For the salsa:
2 cups ripe red small cherry tomatoes, cut into quarters
half a cup frozen corn (defrost by pouring some boiling water over it)
half a cup red onion, finely diced
half a cup coriander leaves, finely chopped
4 tbs fresh lime juice (NOT bottled)
pinch of salt
deseeded mild red chilli, chopped (optional)

For the crema:
cup of crème fraîche
cup of fresh cream
1 teaspoon salt
store-bought tortillas, for serving

How to
Using a sharp knife, remove any obvious sinew from the flank or flutter your eyelashes becomingly and ask your butcher to do it for you. Cut meat into longish strips. Flatten strips a bit with a meat mallet. If you don’t have one, just give it a few hard whacks with a rolling pin. Place meat in deep bowl and pour over the Worcestershire sauce, olive oil, garlic and black pepper. Mix through to coat the meat, then cover and place in the fridge for at least four hours and as long as overnight. Turn meat from time to time.

Combine all the salsa ingredients and set aside. Combine all the crema ingredients and set aside. Remove meat from marinade and strip down with your fingers to dry it a bit. Using a thread-and-needle sewing action, thread meat onto skewers (if you’re using wooden ones, soak them in water for at least 15 minutes). Mix the leftover marinade with the tomato sauce, origanum and Sriracha. Place skewers onto a very hot braai, painting with this basting sauce. Do NOT overcook this cut, medium-rare is the most you should aim for and if it’s thin, that’s only about three minutes per side.

Serve skewers on a large tray (with a sharp knife for cutting the steak into strips), some tortillas (warmed on the braai of course), the salsa and the crema and let everybody build their own perfect braai bite.

If you can’t find fresh limes, substitute it with fresh lemon. It won’t be quite the same, but it’s OK.

If you can’t find Sriracha chilli sauce, use any other good chilli sauce. The one from Nando’s is not half bad. It’s not as spicy, so you may need to add a touch more.

I haven’t tried it, but I think this recipe will work very well with pork fillet. Way cheaper than beef fillet and still super yummy. Of course you will need to adjust cooking times and braai it for slightly longer.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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