Rump Steak Roosterkoek with Chakalaka

This Rump Steak Roosterkoek with Chakalaka are made fresh and packed with tons of flavour, it’s perfect for  midweek entertaining or it can make your outdoor braai activities more eventful.

Serves: 6
Time: 1 hour
Recipe by: Thando Manyoni


500g bread flour
10g instant yeast
Pinch of salt
1 tbsp olive oil
1 tbsp sugar
350ml warm water

For chakalaka:
4 large carrots, grated
½ onion, finely chopped
2 tbsp garlic and ginger, minced
2-4 fresh green chilli
1 green pepper, chopped
2 tbsp Curry spice
1 can baked beans

600g Sirloin steak


In a large mixing bowl, add the flour, yeast, salt, olive oil and sugar and whisk to combine. Pour in the water and mix with a wooden spoon to bring the dough together.
Tip the dough onto your working surface and knead for 10 minutes and the dough is smooth.
Place the dough in an oiled bowl, cover with a cloth and allow to proof until the dough has double in size.
In the meantime, make the chakalaka dipping sauce by drizzling oil to the pan and sauteing the onion, garlic and ginger until translucent.
Add the carrots and sauté for 10 minutes. Once carrots are soft, add the spices and chili, cook for 2-3 minutes. Add peppers and cook until soft without browning. Take off the heat and fold in the baked beans. Set aside
Tun the proofed dough out onto a lightly floured surface. Divide into 10 portions and roll into balls. Place on tray and allow to proof for a second time.
Braai the roosterkoek over medium heat coals for 15-20 minutes. Turn regularly to brown evenly.
Drizzle the steak with a little oil and season with salt and pepper. Braai the steaks for 2-3 minutes on each side. Allow to rest.
To assembles, cut the steaks thinly, butter the roosterkoek then pile them high with sliced steak and top with chakalaka. Serve immediately.

Chefs Tip: Allowing the steak to rest before slicing, will give ensure that the juices redistribute resulting in a tender and juicy steak. 

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