• We’ve got just what you need for a weekend braai: a delicious T-bone steak with homemade harissa.

    T-bone steaks with homemade harissa


    • 66 dried guailo chillies
    • 20 grams chillies de arbol ( or 1⁄4 tsp chilli flakes)
    • 1 tsp cumin seeds, toasted
    • 3 garlic cloves, minced
    • 1 1/2tbsp sherry vinegar
    • 1 tsp sugar
    • 1/2 cup olive oil
    • 1 tsp coarse salt
    • STEAKS
    • 4 T-bone steaks
    • 2 cos lettuce heads, quartered
    • 8 spring onions
    • 2 tbsp olive oil
    • Thyme, to serve



    PREPARE the harissa by soaking the dried chillies in hot water for a minimum of 1 hour or overnight. Give them a good chop.


    BLEND the softened chillies, with all of the rest of the ingredients except the olive oil. Once everything is well combined into a course, yet fine basting sauce.


    ADD the olive oil while the food processor is blending. Season the harissa well and set aside.


    STEAKS Brush the steaks with a generous amount of harissa and place them in the braai grid over the coals. Braai for 4 minutesasideoruntiltheinternal temperature reads 55 , allow the steaks to rest for 10 minutes. While the steaks rest, brush your lettuce leaves and spring onions with some oil and grill.


    SERVE the t-bone steaks with some fresh thyme and your grilled lettuce and spring onions.


    TIP: Make sure your coals aren’t too cold when you put your steak on, otherwise, it won’t cook properly.

    ALSO SEE: Prime-rib steak and Parmesan-dusted chips

    Prime-rib steak and Parmesan-dusted chips