WW Boerewors Spiced Sirloin with Samp

Baste it, marinate it, rub it, and smoke it. Woolies make it so easy for you to turn an ordinary steak braai into a taste revolution this Heritage day.

Serves: 2
Time: 35 minutes
Recipe by: Clem Pedro


For the spice mix

1T coriander seeds, crushed
1T black peppercorns, crushed
1/8 of a teaspoon of ground allspice
1/8 of a teaspoon of ground nutmeg
1/8 of a teaspoon of ground cloves
1T garlic powder
Freshly ground coarse sea salt to taste

2 matured thick cut beef sirloin steaks

For the creamy, peppered mushroom samp

3T olive oil
250g sliced Portabellini mushrooms
1 sprig on rosemary
4 cloves of garlic, finely grated
Lots of freshly ground black pepper
1 cup of cream
410g can samp and beans
Salt to taste
Extra water if needed


For the spice mix combine all the ingredients before generously coating your steaks and allowing them to marinade for 1 hour.

While the steaks are marinading prepare your samp by heating the oil over a medium heat. Add your mushrooms and let them brown, evenly caramelising them before adding your rosemary, garlic and black pepper. Toast the pepper in the pan, letting them become fragrant before adding your cream.

Add your samp and beans and stir through the mixture before seasoning with salt. Bring to a gentle simmer to heat through the samp and beans, adding extra water if the mixture becomes to thick.

Over high heat coals, add your steaks and cook for 3 minutes a side or longer if you prefer a more well done steak.

Allow your steaks to rest before slicing and serving with the creamy, peppered samp.

Chefs Tip:

Get spicy Add the flavour to your heart’s content – we don’t irradiate any of our herbs or seasonings.

FREE RANGE STEAKS : Matured for extra succulence: We mature our free range steaks for a minimum of 35 days, so you are guaranteed the succulence and juiciness you want from a steak

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