Ingredients

Method

For Bertus Basson’s steak rub:
• 75 g coarse salt
• 50 g sugar
• 5 g black pepper
• 10 g paprika
• 3 g cayenne pepper
• 10 g coriander seeds
• 5 g cumin seeds
• 2 sprigs fresh thyme
• 2 fresh bay leaves
• 2 sprigs fresh rosemary
• fresh chilli (optional), to taste
• 500 g rump steak
For the braaibroodjie:
• 4 slices white bread
• 2 T butter, softened
• 4 thick slices tomatoes
• 8 slices red onion
• 4 T bacon jam
• 4 thick slices Cheddar cheese

Method

Ingredients

1. To make the steak rub, place all the ingredients in a pestle and mortar and grind slowly. Once a coarse but even texture has been reached add the sugar, salt and the ground spices. Grind again until combined.

2. Dry marinate the steak evenly on both side and allow to marinate for 10 to 15min before cooking. In the meantime, make sure that the fire remains hot with some flames to ensure good caramelisation. Cook for 3-4min each side. Rest the steak for 3 minutes off the heat, before slicing.

3. Butter the bread on both sides. Place the tomato, bacon jam, red onion and cheese on 1 slice of bread. Close the sandwich and braai over a moderate heat for about 2 minutes per side.

Cook’s note: Bertus Basson makes his own bacon jam, available on Bertusbasson.com.

Photograph: Jan Ras
Still production: Hannah Lewry