Shisanyama-style chuck with harissa cauliflower salad

Shisanyama-style chuck with harissa cauliflower salad

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes
  • 25 minutes
  • Rustenberg RM Nicholson

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.


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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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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