Biltong Steak 🥩 with Caramelised Balsamic Vinegar

Yields2 Servings
20

Do you enjoy biltong? Then this campfire snack or light lunch is for you. This recipe is quick to make but pack a powerful flavour punch. The spice is made of the three main biltong ingredients; Pink Salt, Black Pepper and Coriander. Braai the steak to your liking, dip it in balsamic vinegar and then dip it in the spices, too easy.

Prep Time5 minsCook Time5 minsTotal Time10 mins
Ingredients
 300 g Rump Steak with FatAlternatively use sirloin, scotch fillet or porterhouse.
 2 tbsp Pink Salt
 2 tbsp Black Pepper
 2 tbsp Coriander
 2 tbsp Caramelised Balsamic Vinegar
Instructions
1

Prepare your spice by coarsely grinding the spices in a Mortar and Pestle.

2

Braai your steak to your liking on a grid over the coals; no need to spice while cooking. We like our steak blue.

3

Cut the steak into bite-size slices and serve straight from your cutting board with the ground spice and vinegar. To eat, first, dip the meat in the balsamic vinegar and then into the biltong spice.

ShareTweetSaveShare

Ingredients

Ingredients
 300 g Rump Steak with FatAlternatively use sirloin, scotch fillet or porterhouse.
 2 tbsp Pink Salt
 2 tbsp Black Pepper
 2 tbsp Coriander
 2 tbsp Caramelised Balsamic Vinegar

Directions

Instructions
1

Prepare your spice by coarsely grinding the spices in a Mortar and Pestle.

2

Braai your steak to your liking on a grid over the coals; no need to spice while cooking. We like our steak blue.

3

Cut the steak into bite-size slices and serve straight from your cutting board with the ground spice and vinegar. To eat, first, dip the meat in the balsamic vinegar and then into the biltong spice.

Biltong Steak 🥩 with Caramelised Balsamic Vinegar
This entry was posted in . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *