Salt-rubbed steak skewers with gremolata tomatoes

For maximum flavour and tenderness, bring steaks to room temperature and coat with salt an hour before you braai.


  • 2 (about 450g each) rump steaks
  • ½ cup (125ml) coarse salt
  • Milled pepper

Gremolata tomatoes:

  • 2 punnets (200g each) cherry tomatoes, halved
  • ½ red onion, chopped
  • ½ cup (125ml) olive oil
  • ½ punnet (10g) coriander, chopped
  • ½ punnet (10g) parsley, chopped
  • 1 clove garlic, grated
  • Lemon juice, to taste
  • Salt and milled pepper


  • Cut steak into 3-4cm chunks and coat with salt.
  • Leave for 1 hour at room temperature – this will ensure even cooking.
  • Combine gremolata ingredients and infuse for at least 30 minutes.
  • Remove steak from salt, brushing off the excess.
  • Thread onto skewers and season with pepper.
  • Braai or grill over high heat (you should be able to hold your hand over the coals for 2-3 seconds only), for about 3 minutes on either side for medium-rare steak.
  • Remove meat, cover and rest for 10 minutes.
  • Serve with gremolata.

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