Gather the squad for a rugby game feast like no other with succulent Biltong Rub Steaks, where the bold flavours of South African tradition meet the sweetness of Selati Sugar, creating a mouthwatering fusion that satisfies even the heartiest appetites. Imagine thick, juicy steaks, marinated in a rich blend of spices and Selati Sugar, seared to perfection on the grill and served up with a side of camaraderie and good cheer.
Biltong Rub for Steaks
Ingredients
- 2 tsp Flaked Course Salt
- 10 tsp Brown Sugar
- ½ tsp Garlic Powder
- ¼ tsp Coriander Seed (roughly crushed)
- ¼ tsp Turmeric
- ½ tsp Paprika
- ½ tsp Chili Powder
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Cumin Powder Ground
Method
- Combine all ingredients in a Bottle as you will store this for future use.
- Simply shake it up and you are ready to go.
- Feel free to toast your spices whole and grind them before use or easily use store ground powders for convenience.
- Shake it to thoroughly combine all ingredients.
- Salt can sometimes be tricky if flaked or ground so you can go with your gut and use your preference and just taste along the way by adding a small amount at a time.
- Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes.
- Once the grill is nice and hot, place the steak(s) on and cook for 4-5 minutes, until it's browned and slightly charred. Flip it over and cook for the following additional time.
- Rubs are fantastic as you can seal your meat for colour. Rub the spice and roast when ready.
- Or Marinate beforehand and braai for flavour.