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Winning Summer Steak Recipe for Braai Day

FOOD  |  SEP 11, 2023


Summer Steak Sizzle RECIPE

The steaks were elevated at the 2023 CG Braai Challenge. John Tarling impressed the judges with his rare steak accompanied by a creamy mushroom sauce, sweet potato, pickled beetroot, julienne carrots, and peas. Ultimately earning him R30 000 in prizes and the 2023 CG Braai Master title. 

Congratulations to Wesley Wagner, who secured the second place position with his Steak Diane accompanied by a Three Cheeses and Chives Creamy Potato Bake, and to Johan Fritz, who claimed third place with his Whole Grilled Picanha served with a Madagascan Pepper and Brandy Sauce.

We would also like to express our deepest gratitude to our esteemed panel of judges, including Bertus Basson (renowned Celebrity Chef), Randall Maarman (last year's runner-up), and Yolisa Tswanya (Cape Weekend Argus), as well as our primary sponsor, Checkers.

See John Tarling's winning steak recipe that won the judges' hearts and captured their taste buds. 


Mushroom Sauce:
1x pack sliced mushrooms
Olive oil
½ tsp fresh garlic
Course Pepper
Pinch of Origanum
250ml cream
1 tsp brown sugar

Sweet potato
1 tsp Butter
1 tsp Honey
½ Cinnamon
Julienne carrots
Baby peas
½ tsp brown sugar
Pinch of origanum
Parmesan cheese for serving

Pickled Beetroot:
Beetroot brown vinegar
Brown sugar


Mushroom Sauce:
1. Heat a pan and add sliced mushrooms. Sauté them in a mixture of butter and a dash of olive oil. 2. Stir in half a teaspoon of freshly minced garlic, aromat, coarse black pepper, a pinch of oregano, and a hint of nutmeg.
3. When the mushrooms begin to soften, pour in one cup of fresh cream and let it reduce over medium heat.
4. Add a teaspoon of brown sugar and dissolve it by stirring.

1. Wrap sweet potatoes in foil and place them on hot coals. Cook until they become soft.
2. Unwrap the foil, cut the sweet potatoes into 2cm slices, and drizzle them with melted butter, honey, and a sprinkle of cinnamon and aromat.

For the carrots:
1. Julienne the carrots and steam them until tender.
2. Sauté baby peas in butter, then season them with aromat, pepper, half a teaspoon of brown sugar, a pinch of oregano, and finish by sprinkling with Parmesan cheese before serving.

1. Boil whole beetroot until they become soft enough for a fork to easily enter.
2. Once cooked, drain the water and remove the skin. Cut the beetroot into cubes or slices.
3. In a separate pot, re-cook the beetroot in a mixture of brown vinegar and brown sugar. Make sure to dissolve the sugar before adding the beetroot.
4. Allow the beetroot to cool down before serving, and refrigerate.

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