TO DRINK: Post House Merlot, with dense fruit and hints of wood spice, is an ideal choice for this dish.
Balsamic rump with Ma Prie's chakalaka
- 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
- 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
Combine all the ingredients for the marinade. Pour over the steaks and leave in the fridge to marinate for about 8 hours.
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.
Braai the steaks to your liking. Serve the steaks topped with the chakalaka and sprouts.