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The Braii Meat Feast

The Braii Meat Feast

Issue 69 June 2010

The word Braai originates from the Afrikaans and can be regarded as another word for ‘to barbecue or roast’. This month, Sabiha Khokhar showcases some much loved favourites in South African Braai’s.


T-Bone steak (Braai)



  • 1 kg T-bone steak

  • 2 tsp salt

  • 1 tbsp garlic paste

  • 1 tbsp red chilli powder

  • 1 tbsp garam masala

  • 2 tbsp tomato puree

  • 2 tbsp freshly chopped coriander/cilantro

  • Juice of 1 fresh lemon/lime

Wash the T-bone steaks and remove excess water.
Mix all other ingredients in a small bowl and apply marinade to the steak.  Mix in well into the meat and coat all over.
Place covered in the fridge overnight for two hours.
Cook as desired; for rare cook  five minutes on each side and for medium to well done, cook for seven minutes on one side, then cover the steak with foil or a bowl for  four minutes, then cook other side.
Squeeze the lemon juice onto the steak just before removing from the coals.


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