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Sirloin on the bone, grilled red onion & broccoli salad, charred tomato dressing

Serves 2

600g sirloin
50ml Worcestershire sauce
50ml extra virgin olive oil
1 red onion
200g tender stem broccoli

Marinate the steak in equal amounts of olive oil and Worcestershire sauce for a least 5-10 min.

Cut the red onion into thick circles, drizzle with olive oil and season with salt & pepper and grill over hot coals together with the broccoli until the onions are soft and have begun to colour. Remove onions & broccoli from the fire and leave to cool.

Season the steak with salt & pepper. Put on the braai over hot coals on one side for approx 5min or until a brown crust develops and then turn the steak over and cook on the other side to the desired degree of doneness and rest.

Mix the red onions together with the broccoli and arrange the salad alongside the steak. Dress liberally with the charred tomato dressing.

Charred Tomato Dressing

4 ripe tomatoes
1 tsp smoked chilli flakes or a fresh chilli
100ml extra virgin olive oil
50ml decent red wine or balsamic vinegar
2 tsp sugar
Salt & pepper

Cut the tomatoes in half lengthways, drizzle with a little of the olive oil and season with salt & pepper. Place the tomatoes cut side down over hot coals and cook until they begin to blacken and are cooked. Be careful not to overcook them or you won't be able to get them off of the braai.

Put the charred tomatoes plus the rest of the ingredients together in a jug blender and blitz into a smooth dressing. Season to taste with salt & pepper.

For more recipes, and foodie tips follow Pete Goffe-Wood on Instagram, here and on Facebook, here.

Tracey Lange checks in with Chef Pete Goffe-Wood to find out how he's doing in lockdown. Listen below!


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