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
Ingredients
- MARINADE
- 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
- CHAKALAKA
- 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
Instructions
1
Combine all the ingredients for the marinade. Pour over the steaks and leave in the fridge to marinate for about 8 hours.
2
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.
3
Braai the steaks to your liking. Serve the steaks topped with the chakalaka and sprouts.
