Pep ’n Zest Garlic Butter Steak on the Braai

Ingredients

• 4 steaks (rump, sirloin or rib-eye), 200–250 g each
• 2 tbsp BlixSam Pep ’n Zest (Lemon Pepper)
• 2 tbsp olive oil
• 3 tbsp butter, softened
• 3 garlic cloves, crushed
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh lemon juice
• Extra Pep ’n Zest, for finishing
• Salt, only if needed
• Lemon wedges, for serving

Method

1. Remove the steaks from the fridge about 20–30 minutes before braaiing and pat dry.
2. Rub lightly with olive oil and season generously on both sides with Pep ’n Zest.
3. Prepare a hot braai fire and wait until the coals are ready for direct grilling.
4. Place the steaks over the hot coals and braai for approximately 3–4 minutes per side for medium-rare, adjusting according to the thickness and preferred doneness.
5. While the steaks braai, combine the softened butter, garlic, parsley, lemon juice and ½ tsp Pep ’n Zest.
6. During the final minute of cooking, brush a little of the Pep ’n Zest garlic butter over each steak.
7. Remove from the braai and immediately top each steak with another spoonful of the flavoured butter.
8. Rest for 5–10 minutes before slicing.
9. Finish with a light sprinkle of Pep ’n Zest and serve with lemon wedges.

💛 BlixSam Tip