Ingredients

Method

• 6 beef sirloin steaks
• 4 T Woolworths Wagyu beef fat
• 4 T olive oil
• 12 Woolworths free-range eggs
• 4 T Woolworths Asian spicy chilli crisp with fried black beans
For the smoky chimichurri:
• 6 jalapeños
• 2 t cumin seeds
• 2 t coriander seeds
• 10 g fresh Italian parsley
• 10 g fresh coriander
• 10 g fresh dill
• 5 T extra virgin olive oil
• 1 red onion, chopped
• 2 cloves garlic
• 4 T red wine vinegar
• salt, to taste

Method

Ingredients

1. Rub the Wagyu fat all over the steaks.

2. To make the chimichurri, wrap the jalapenos, cumin and coriander in foil. Place on heated racks and braai for 20 minutes.

3. Place in a blender with the remaining ingredients except the salt. Blend to make a paste, then season.

4. Cook the steaks for 3 minutes on each side. Allow to rest while cooking the eggs.

5. Heat the oil on a heated flat-top grill, then fry the eggs. When almost cooked, add the chilli crisp and cook to your liking.

6. Serve with the steaks and drizzle over the chimichurri.

Photography: Jan Ras
Videography: Kaylene Saul
Recipes and production: Abigail Donnelly
Food assistant: Bianca Jones, Emma Barbieri

Find more braai recipes here.

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