Grapefruit and Sweet Piquanté Pepper Salsa with a Rump Steak
28-day Aged rump steak very hot fire
Flame grilled medium rare
Ingredients
* 3 whole grapefruits
* 2 onions
* 1 punnet Basil
* 1 punnet Coriander
* 200 gram sweet piquanté peppers
* 4 sweet corns
* 200 grams halloumi
– Parboil the sweet corn, sprinkle a little olive oil, then braai the cobs on the fire until chargrilled.
– Skin and segment your grapefruits using the utility knife.
– Use the Santoku knife to cut and dice the onions.
– Remove the storks from the basil and coriander and chop finely.
– Slice the sweet piquanté peppers
– Braai the steak on a hot fire, turning over once
– Leave the steak to rest before cutting. If you cut it too early, it’ll bleed out.
– Reassemble the cooled down steak on top of the salad before serving.
– Finish off your dish by sprinkling some dukkah over the top.
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