Main Meals

Shisanyama-style chuck with harissa cauliflower salad

By Abigail Donnelly
4
Easy
10 minutes
25 minutes

There’s no need to rest these steaks as you would with thicker cuts. They also make great nibbles if you’re feeding a crowd.

Wine/Spirit Pairing
Rustenberg RM Nicholson
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Ingredients

Method
  • 1.2 kg Woolworths free-range shisanyama-style chuck steaks
    • For the harissa cauliflower salad:

  • 2 T Woolworths harissa paste
  • 2 T olive oil
  • 1 lime, juiced
  • sea salt and freshly ground black pepper, to taste
  • 700 g cauliflower florets, blanched or steamed
  • celery leaves, a handful, roughly chopped (use leftover celery sticks if you have any) 

Method

Ingredients

1. Braai the steaks over medium coals for about 2 minutes per side.
2. To make the harissa cauliflower salad, mix the dressing, then toss with the cauliflower and celery. Serve with the hot steaks.

Find more braai recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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