Jan Braai's Olive oil smoked steak salad

Total Time: 40 Minutes

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Servings: 2-4 people

Suitable For: Light lunch

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The beauty of combining smoke-roasting and braai, is that you can sear a steak on high heat and get the flavour of smoke in the meat. The trick? Add soaked wood chips on ready coals, add the meat and close the lid. Jan Braai tested this out and created this delicious recipe on our Coalsmith Series Charlie Grill & Smoker

Ingredients

2 cloves finely diced garlic

Coarse salt & pepper to taste

1 small tin anchovies

Lemon juice

1 teaspoon Dijon mustard

60 ml Parmesan cheese

1 head of Lettuce

1 finely sliced red onion

Bread of your choice like sourdough or ciabatta

Steak of choice

Instructions

Light your fire in your Charlie Grill & Smoker and start prepping the dressing.
In a large mortar-and-pestle, mix finely diced garlic, coarse salt & pepper, and the small tin of anchovies.
Add a dash of lemon juice, Dijon mustard, and parmesan cheese. Mix well.
Add a handful of soaked wood chips to your ready coals. Braai your steak on high heat for 5-7 minutes per side and let it rest.
Break the bread into rough pieces and drizzle with olive oil.
Braai till golden brown and crispy.
Put the salad together by starting with the lettuce leaves on a big plate. Drizzle with olive oil
Slice your steak into pieces and add to the salad. Add red onion, braaied bread, and your dressing.