Main Meals
Rump espetadas
4
Easy
20 minutes, plus 30 minutes’ marinating time
25 minutes
“To make sure that a dry rub sticks to meat (and even seafood), mix it with a little oil before using.”
Wine/Spirit Pairing
Boplaas Tinta Barocca
Ingredients
Method
- 3 T Woolworths steak rub
- 2 T sunflower oil
- 500 g rump steak, cut into 6 cubes
- pita breads, for serving
- Woolworths 3-bean salad, for serving For the butter, mix:
- 200 g Woolworths sundried tomatoes in vinaigrette, drained and chopped
- 60 g Woolworths horseradish sauce
- 4 T butter, softened
Method
Ingredients
1. Mix the steak rub and oil and rub all over the meat. Marinate at room temperature for 30 minutes.
2. Thread the meat onto 3 metal skewers and cook over medium coals for about 20 minutes, turning occasionally.
3. When cooked to your liking, remove from the braai and spoon over the butter, cover loosely with foil and rest for 5 minutes until the butter has melted. Slice and serve with the pita breads and salad.
Photographs: Jan Ras
Recipes and production: Abigail Donnelly
Food assistant: Nicola Naudé
Student assistant: Marizen Smit
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