In Dinner, Summer/Braai

Serves 2



1 large T-bone steak

1 Tbsp olive oil

1 tsp onion powder

Salt and pepper to taste

½ cup Staffords VIP Sauce


For the whole roasted garlic:

2 heads of garlic

2 tsp olive oil

¼ tsp salt


For the chimichurri:

½ cup olive oil

2 Tbsp red wine vinegar

½ cup parsley, chopped

2 cloves garlic, grated

2 small red chilies, sliced

1 tsp mixed dried herbs

1 tsp salt

½ tsp freshly ground black pepper

To serve: American style french fries




For the whole roasted garlic:

Slice off the top ⅓ of each head of garlic. Drizzle with olive oil and season with salt.

Wrap in tinfoil and cook on the braai for 40 min or until soft and fragrant.

(Can also be done in the oven at 180˚C)


For the chimichurri:

Mix all ingredients together in a bowl. Allow to sit for 15 min before using. Chimichurri can be made up to two days in advance and kept in the fridge.

For the steak:

Rub the steak with olive oil, onion powder, salt and pepper. Brush one side with Staffords VIP sauce.

On a braai over medium high heat place the steak VIP sauce side down. Brush the other side with sauce. Flip the steak every 2-3 min and continue brushing with sauce until the steak has reached your desired doneness and is well basted and glazed.

Remove from heat and allow to rest for 15 min.

Spoon chimichurri over the steak before serving alongside hot chips, roasted garlic and VIP sauce for dipping.

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