PHASE 2-Juicy Cubed Steak with Chimichurri

Juicy Cubed Steak. 1kg Thick Cut Steak with all visible fat removed [sirloin, fillet or rump]

Salt & Pepper

A head of garlic, cut in half

Coconut Oil

8 skewers (2 skewers per steak)

Kitchen string

For the chimichurri

1/2 cup fresh flat-leaf parsley, finely chopped

1/2 cup fresh coriander, finely chopped

2 tbsp. fresh oregano, finely chopped

2 cloves garlic, minced

1/4 red onion, very finely chopped

1/2 tbsp. red chilli, finely chopped

1 tablespoon Bragg’s Amino Acid [available at Dischem]

1/2 cup melted coconut oil

Sea Salt & fresh black pepper to taste

Juicy Cubed Steak


Cut your steak across the grain into 4 strips (between 55mm and 60mm thick). Season liberally with sea salt and then cover with cling wrap. Set aside in the fridge for an hour

In the meantime, make your chimichurri by combining all the pre-prepared fresh ingredients with coconut oil and vinegar. Season to taste and whisk thoroughly to combine. Do not place in the fridge, it should be served at room temperature

When you are ready to cook your steaks remove them from the fridge and wipe off as much of the salt as possible. Rub the steak all over with the head of garlic. Drizzle with melted coconut oil and massage into the meat

Fold the steak into a “c” shape. Maintain the “c’” shape by tying the steak with kitchen string and then secure the meat with the two skewers. Season with freshly ground black pepper

Place the steak on the hottest part of the braai and cook for 5 minutes. Turn the steaks, searing each side for a couple of minutes with the braai lid down. Once seared all over, move the steak off the direct heat and close the lid. Cook the steaks for 5 to 10 minutes depending on how you like your steak.

Let the steaks rest for 10 minutes before serving with the chimichurri

Serves 6 or more

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