Grilled steak tartare


  • Nice fillet steak
  • Small handful coriander seeds
  • Small handful pine nuts
  • 3 Tbsp ‘less salt’ soya sauce
  • 3 Tbsp lemon-infused olive oil
  • A squeeze of maple syrup
  • Zest and juice of 1 lime
  • Small handful of baby tomatoes – finely chopped
  • 2-3 spring onions – finely sliced
  • Basil leaves
  • Coriander leaves
  • Garlic chive flowers


The meat:
Cut a decent chunk of fillet 1½ to 2½ high and create a plump compact medallion by tying it together (around its circumference) with a piece of string. This will help keep its shape while you’re searing it. Slice ½-inch deep criss-cross grooves on the top and rub salt and black pepper on the underside. Pour a splash of olive oil into a piping hot skillet and sear the underside of the fillet. Leave for just a few seconds then remove. Now put it back in exactly the same spot and sear until slightly charred. This double take is a little trick Sandra taught me to stop the meat from sticking.

Wow, the steak smells gooood – it’s at times like this that I wish I had an eating and not a cooking show. Mart suggests that we call it Stuffed. I think he’s really keen on the idea, but that’s for another day.

To serve:
Cut off the string and blot on a piece of paper towel to remove the excess juices and oil. Plate the fillet and spoon generous ladles of the marinated salad over the top of the criss-crossed side. The grooves allow the juices to permeate the meat. Tear up the basil and coriander leaves and sprinkle on top. Serve.

This is not your everyday tartare, but for me it’s absolutely incredible, and I eat it each night while we’re there.


About the Show

Cooked in Africa

Based in Cape Town, South Africa, Cooked in Africa producer and host Justin Bonello describes himself as a “cook, traveler, father, husband, filmmaker, gardener... and not particularly in that order.” Bonello works on projects that bridge his love of travel and food. The self-taught bush cook is a fan of the slow food movement, and in his work on the show has covered over 5,000 miles. As Bonello himself puts it, “Cooking, travelling and filming is all in a day’s work.

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