STEAK WITH HERBY BUTTER & BRAAI’D AMASI MAYO SPICED SWEETCORN

INGREDIENTS

For the steak:

• 1 T-bone steak
• 3 tablespoons Hinds Spices Braai Spice
• ¼ cup soy sauce
• ¼ cup canola oil

For the herby butter:

• 1 teaspoon garlic, minced
• 2 teaspoons Hinds Spices Mixed Herbs
• 2 tablespoons Hinds Spices Parsley
• 1 teaspoon ground cumin
• ½ cup salted butter, at room temperature

For the amasi mayo spiced sweetcorn:

• 4 corn on the cob
• ¼ cup amasi
• ¼ cup mayonnaise
• 100g parmesan, grated
• 4 limes, halved

For the spice mix:

• 2 tablespoons Hinds Spices Braai Spice
• 1 tablespoon Hinds Spices Aromatic Garlic & Herb
• 1 tablespoon chilli flakes

METHOD

Prepare the steak:

1. In a bowl, combine Hinds Spices Braai Spice, soy sauce, and canola oil.
2. Marinate the T-bone steak in the mixture for at least 1 hour.
3. Allow the steak to rest for 20 minutes before grilling.
4. Grill over hot coals for 10 minutes on each side for medium doneness, or to your preferred level.
5. Remove from the grill and let it rest for 10 minutes before serving.

For the herby butter:

1. In a bowl, combine garlic, Hinds Spices Mixed Herbs, Hinds Spices Parsley, ground cumin, and salted butter. Mix well.
2. Lay a sheet of cling wrap on the counter and spoon the butter mixture along one edge in a log shape.
3. Roll tightly, twist the ends to seal, and refrigerate until firm.
4. When ready to serve, cut into 2 cm slices and place on top of the hot steak.

For the spice mix:

1. In a small bowl, combine Hinds Spices Braai Spice, Hinds Spices Aromatic Garlic & Herb, and chilli flakes. Mix well and set aside.

For the amasi mayo spiced sweetcorn:

• Grill the cooked corn on the cob over hot coals until lightly charred.
• Squeeze fresh lime juice over the corn.
• In a bowl, mix Amasi and mayonnaise together. Spread the mixture generously over the charred corn using a butter knife.
• Sprinkle with the prepared spice mix and finish with grated parmesan cheese.

To serve:

1. Serve the grilled steak topped with herby butter alongside the spiced sweetcorn.
2. Garnish with extra lime wedges, if desired.