Less than 30 minutes (plus marinating time)
- ½ cup (125ml) olive oil
- ⅓ cup (80ml) soy sauce
- 2 cloves garlic, grated
- Handful fresh parsley or coriander, chopped
- ½ tsp (3ml) milled black pepper
- 3 Tbsp (45ml) sesame oil
- 1 tsp (5ml) chilli flakes
- 3 red chillies, deseeded and chopped
- Juice (60ml) and grated peel of 1 lemon or 2 limes
- 2 thick-cut rib-eye steaks on the bone
- Salt and milled pepper
- 4 spring onions, sliced
- 1-2 radishes, sliced
- Sliced chilli, to taste
- 1 Tbsp (15ml) sesame seeds, toasted
- Lime wedges, for serving + fresh coriander (optional)
- Mix all marinade ingredients together and marinate meat for 1-2 hours.
- Remove steaks from fridge 30 minutes before cooking. Season well.
- Place in a dish and pour over marinade.
- Marinate for 30 minutes at room temperature, turning meat regularly to make sure it gets well-coated.
- Prepare hot coals – you should be able to hold your palm over the grill for no longer than 4 seconds.
- Braai steaks for 10-15 minutes (for medium-rare), turning every three minutes. (Rib-eye on the bone is a thick cut that requires a little more time on the grill. Adjust cooking time if using a thinner-cut steak.)
- Place leftover marinade in a saucepot and bring to a simmer to reduce until thickened to your liking, about 3-5 minutes over medium-high heat. (This sauce gets saltier the more you reduce it, so be careful not to reduce too far.)
- Drizzle sauce over steaks and garnish with spring onions, radishes, chilli, sesame seeds and coriander.
- Serve with lime wedges on the side.