Dry rub steak baguette

Braai basting sauce
August 15, 2015
The braai gatsby
August 15, 2015

Dry rub steak baguette

Dry rub steak baguette

Braai, Fit for a king.


  • 2 Tbs vinegar
  • 1 Tbs Worcestershire sauce
  • 900 g sirloin steak
  • 2 Tbs ground coriander
  • 2 Tbs paprika
  • 2 Tbs sea salt
  • 4 tsp ground cumin
  • 3 tsp dried thyme
  • 2 tsp mustard powder
  • 2 tsp garlic powder
  • 1 tsp dried celery powder
  • 1/2 tsp cayenne pepper powder
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground black pepper
  • 6 baguette rolls
  • French mayonnaise ?hot sauce of your choice ?pickled gherkins ?fresh coriander


In a bowl mix together vinegar and Worcestershire sauce.?Gently brush the steaks with the vinegar and Worcestershire sauce.  Set aside.??In a separate bowl mix together the coriander, paprika, salt, cumin, thyme, mustard powder, garlic powder, celery powder, cayenne pepper, allspice and black pepper. Mix well.??With your fingers massage the dry rub well into the steaks and place them onto a plate.?Cover the steaks with cling film and refrigerate for 2 to 10 hours.

When your fire is at the right temperature grill the steaks on one side for 5 minutes, not moving them. Flip the steaks once and cook for another 5 minutes on the opposite side. Continue cooking and turning regularly if you want your steaks cooked through more. When you’re happy with the doneness of your steak remove it from the heat and let it rest on a plate covered with foil for 10 minutes.

In the mean time prepare everything for your sandwiches:??Slice the baguettes and toast them slightly on the grid of the fire.??Mix together mayonnaise and hot sauce, season with salt if needed.??Slice the pickles as thick as you want them.

Slice the steaks thinly.Make your sandwiches: smear the mayonnaise / hot sauce mix on the toasted baguette, layer the steak slices, pickles and coriander.??Enjoy with an ice cold beer.??

Recipe reprinted with permission of Damian Ettish.