This Bushveld Steak Rösti is taken from Shisanyama, Braai Recipes from South Africa by Jan Braai (Bookstorm) R345, from good bookstores nationwide.
The whole is more than the sum of its parts. This is not only true for the ingredients of this recipe, but also the role players in its creation: Ivor, Bernice, Ansu and Edrich. Although the end result of this recipe is very impressive, both visually and taste-wise, when you break it down into individual steps, every step is actually pretty straightforward. This recipe is as magnificent as a sunrise in the bushveld and equally photogenic. Braai it early in the morning with a fresh cup of coffee brewed on the fire before facing another tough day in Africa.
WHAT YOU NEED
This recipe is as magnificent as a sunrise in the bushveld and equally photogenic.
1 rump steak (about 800 g)
1 onion (peeled)
1 tsp salt
½ tsp pepper
1 tot olive oil
1 tot butter
200 g baby spinach
WHAT TO DO
1. Light a big fire and start preparing the röstis. Grate the onion and potatoes with the coarse side of your grater and toss them into a mixing bowl. Add the salt and pepper and mix well.
2. Use your recently washed hands to form the rösti mixture into four equally sized ‘patties’.
3. In a flat-bottomed cast-iron pot or flameproof pan over a medium-hot fire, heat the oil and butter together. Then put the röstis into the pan, using a spatula to flatten each rösti by putting some pressure on it. Each rösti should be about 1–2 cm thick. Fry until golden brown on one side, then flip and fry until golden brown on the other side. This should take about 4 minutes a side over medium-hot heat but naturally, this time may vary. Your cue is a golden-brown colour. You only need to turn them once as turning them often increases the risk of them falling apart. Remove from the pan and keep aside.
4. Season the steak with salt and pepper and then braai the steak over very hot coals for about 8 minutes in total until medium rare. Once the steak is done, let it rest for a few minutes before you carve it into thin slices.
5. While the steak is resting, place the spinach in the pan. We’re looking to wilt the spinach. Do not overcook the spinach – stir-fry and then remove from the heat and pan as soon as the leaves start to wilt.
6. Heat oil in your pan again and fry the eggs until they are cooked to your liking. I suggest you go sunny side up with this recipe.
7. Build your bushveld rösti by starting with the rösti, then topping it with spinach, the steak slices, and finally the egg.
“It doesn’t matter what you choose to call it, ultimately. Every South African understands what the significance of the braai is. This is where we come together to gossip, laugh, argue, debate and enjoy each other’s company. Long may it continue.”
– Sipho Hlongwane, foreword author, Shisanyama, Braai Recipes from South Africa