Bertus Basson’s ultimate braaibroodjie and braaied rump steak

Bertus Basson’s ultimate braaibroodjie and braaied rump steak

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Learn how to cook the perfect rump steak from top chef Bertus Basson! The secret's in his rub - the spices flavour the meat while the sugar helps with caramelisation. Bonus, try his ultimate braaibroodjie recipe. If you can't get bacon jam, substitute chutney.

Ingredients

  • 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 whole coriander
  • 5 g whole cumin
  • 2 sprigs fresh thyme
  • 2 fresh bay leaves
  • 2 sprigs rosemary
  • fresh chilli (optional), to taste
  • 500 g rump steak
  • For the braaibroodjie:
  • 4 slices white bread
  • 2 T butter, softened
  • 4 thick slices tomato
  • 8 slices red onion
  • 4 T bacon jam
  • 4 thick slices Cheddar cheese

Cooking Instructions

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

Bertus Basson Recipe by: Bertus Basson
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Bertus Basson is South African chef, restaurateur, entrepreneur and TV personality best known for his work as head chef of Overture in Stellenbosch in the Western Cape. He has a food philosophy rooted in traditional South African food culture with a modern outlook.

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