Shisanyama-style chuck with harissa cauliflower salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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.

Ingredients

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)

Cooking Instructions

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