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Serves 10, depending on side dishes
Preparation time: 10 minutes
Cooking time: 20–25 minutes
2 large Texan pork steaks (about 1 kg each)
BASTING SAUCE
- 125 ml tomato sauce
- 45 ml apricot jam
- 15 ml smoked paprika
- 5 ml Dijon mustard
- 5 ml Cayenne pepper
- 30 ml Worcester sauce
- 45 ml olive oil
- 30 ml water to dilute
1 Light the fire; you will need medium-hot coals to braai the Texan steak. Prepare the basting sauce by mixing all the ingredients together to form a smooth sauce.
2 Remove the Texan steak from the vacuum-sealed packet – it usually comes already spiced. Use sharp kitchen scissors to trim the skin off the steaks.
3 Test the heat of your braai by holding the palm of your hand above the heat source at cooking level and timing how long you can comfortably keep it there. Three seconds means a medium-hot fire, which is perfect.
4 Braai the steaks for about 5 minutes on one side, turn and braai for another 5 minutes. Use your intuition to move the meat on the grid to keep it from scorching and turn as needed. Once the meat is starting to brown, baste generously with the basting sauce and continue cooking until the meat is just cooked through and sticky on the outside. Depending on the heat of your braai, the process should take about 20 minutes in total.
5 Allow the meat to rest for a couple of minutes then slice thinly on a board and remove any bones. Serve the carved meat with lots of potato wedges and a fruity salsa made with apple, pineapple, coriander, red onion and chilli – or serve on vetkoek! The leftovers make delicious sandwiches; be as creative as you like.
