Grapefruit and Sweet Piquanté Pepper Salsa with a Rump Steak
How to make the Salsa and Steak Recipe
I love a good steak, and often make a chimichurri to go with it. But this time I decided to make a salsa. Find the recipe below and try make yours at home!
Ingredients for the Grapefruit and Sweet Piquanté Pepper Salsa
3 whole grapefruits
2 onions
1 punnet Basil
1 punnet Coriander
200 gram sweet piquanté peppers
4 sweet corns
200 grams halloumi
a sprinkle of dukkah
How to Make the Salsa
Parboil the sweet corn in a pot on the stove.
Sprinkle a little olive oil over the sweet corn, then braai the cobs on the fire until chargrilled.
Once cooled, you can use the Santoku knife to get the corn off the cob.
Skin and segment your grapefruits using a utility knife.
Use a Santoku knife to cut and dice the onions.
Remove the storks from the basil and coriander and chop finely using your Santoku knife.
Slice the sweet piquanté peppers with the Santoku knife as well.
Mix in the corn, grapefruit segments, diced onions and chopped basil and coriander.
How to Make the Rump Steak
Braai the steak on a hot fire, turning over only once.
Cook to a medium rare. The easiest way to tell when your steak is done is to touch it. It should feel the same way as when you touch your middle finger with your thumb. Now feel the palm of your hand, just below your thumb. The way that section of your palm feels, while your middle finger and your thumb are touching, this is what a medium-rare steak feels like.
Roasted Dad Tip: Leave the steak to rest before cutting. If you cut it too early, it’ll bleed out.
Assembling the Salsa and Steak Dish
Reassemble the cooled down steak on top of the salad before serving.
Finish off your dish by sprinkling some dukkah over the top.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
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About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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