Zhough paste, a vibrant Middle Eastern condiment, adds bold, herby heat to any dish. Its blend of fresh cilantro, parsley, garlic, chili, and spices pairs beautifully with tender fillet on the braai. Brushed over the meat as it grills, zhough enhances the smoky flavors with a burst of tangy spice, transforming a simple barbecue into a gourmet feast.
For the zhoug paste:
Combine all of the ingredients in a small food processor.
Season generously with Cape Herb & Spice Seasoned Salt.
Blend until smooth and spoonable.
Keep in the fridge until serving.
For the steak:
Prepare braai in advance to a medium high heat.
Remove fillet from the fridge at least 45 minutes prior to braaiing.
Top tip for even cooking:
If you have a fillet that has a significantly thin tail end, fold it under itself and tie it in place with butcher’s string.
Trim off any excess silver skin.
Rub fillet with olive oil and season thoroughly with Cape Herb & Spice Seasoned Salt Grinder.
Transfer fillet to the braai and cover with a lid.
Cook over medium heat, turning occasionally, until it hits your desired final temperature.
This will take 15-20 minutes for medium rare, depending on the thickness of the fillet.
For perfectly medium rare, remove the fillet from the braai as soon as the internal temperature hits 52˚C.
Allow to rest for 10 minutes.
As the steak is resting the internal temperature will continue to rise and reach the perfect 54˚C.
Once rested, cut the steak into thick slices and enjoy with plenty of zhoug paste spooned all over.
For perfectly medium rare, remove the fillet from the braai as soon as the internal temperature hits 126˚F.
As the steak is resting the internal temperature will continue to rise and reach the perfect 128˚F.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/