flintstone steak with chilli crisp & honey glaze
6 – 8
3 hr 30 min
One of my main objectives with this recipe is to take the traditional meats, flavours and cooking methods and give them a more modern perspective, while still paying homage to their roots and the base ingredients that are the backbone of all good South African food. With this recipe we have beautiful Flintstone Steaks, combined with a chilli crisp by Oom Noel Botha. Paired with a tender, juicy and superbly flavoursome cut of beef rib, with just that right amount of fat. Your Sunday braai will never be the same again.
COMPLIMENTARY TO THE DISH
FOR THE STEAKS
Flat-bottomed cast-iron pot
2 x 1kg Flintstone Steaks (cut to a size that they will fit into your cast-iron pot)
3 cloves garlic, minced
3 Teaspoon sweet paprika
3 Teaspoon ground cumin
3 Teaspoon light brown sugar
1 Teaspoon salt
1 Teaspoon freshly ground black pepper
1 cup white wine
60 ml sliced spring onions
200 ml honey
80 ml SCORCH Chilly crisp or 80ml Tabasco
45 ml lime juice
Prepare the day before you want to cook your Flintstone steak, by mixing the garlic, paprika, cumin, sugar, salt and pepper in a small bowl and rub the mixture into the ribs. Marinate overnight in your fridge
On Braai day, light your Weber and make an indirect fire with coals on each side. Now pour the white wine to a flat-bottomed cast-iron pot. Place the flintstone steak in the pot, cover with the lid and position in the middle of the grid.
Close the Weber and leave for 2-2½ hours, or until the meat is falling off the bone.
Making the glaze, combine the honey, SCORCH Chilly crisp or 80ml Tabasco sauce and lime juice in a small bowl. Remove the steak from the pot and place them over direct coals on a medium heat.
Brush the glaze over the steaks and grill gently, turning frequently and basting with the glaze, for 10-12 minutes, or until nice and browned.
Place the steaks back in the pot for 15 minutes, lid on, to rest with the spring onion sprinkled over.
Use the remaining honey glaze mixture for any dipping.