2 x 500g grass-fed T-bone steaks
NOMU Extra Virgin Olive Oil
NOMU Coffee Rub
Stuffed potatoes:
3 large potatoes, 3 with skin on and 2 peeled
A knob of salted butter
2 tbsp (30ml) milk
A small handful of chives, chopped (reserve some for serving)
NOMU Sea Salt and Black Pepper, to taste
Season the steaks generously with NOMU Coffee Rub and Olive Oil, set aside.
In a medium-sized saucepan, boil the potatoes in salted water until soft when pierced with a fork. Slice the skin-on potatos in half lengthways, and carefully scrape out a little of the potato, leaving a potato skin case. Drizzle the potato skin casings with olive oil and set aside for braaing later. Mash together the peeled potatoes and any scooped potato from the skins and add the butter, a dash of Olive Oil and the milk. When you are happy with the consistency, stir in the chives and season to taste with Sea Salt and Black Pepper.
Carefully braai the potato skin casings until they are crispy and golden, set aside. Braai the steaks over very hot coals for 2-3 minutes a side (depending on thickness, and your preference). While the steak is resting, scoop the potato mash into the skins and top with the extra chopped chives.
Once the steak has rested, tuck in and enjoy!
2 x 500g grass-fed T-bone steaks
NOMU Extra Virgin Olive Oil
NOMU Coffee Rub
Stuffed potatoes:
3 large potatoes, 3 with skin on and 2 peeled
A knob of salted butter
2 tbsp (30ml) milk
A small handful of chives, chopped (reserve some for serving)
NOMU Sea Salt and Black Pepper, to taste
Season the steaks generously with NOMU Coffee Rub and Olive Oil, set aside.
In a medium-sized saucepan, boil the potatoes in salted water until soft when pierced with a fork. Slice the skin-on potatos in half lengthways, and carefully scrape out a little of the potato, leaving a potato skin case. Drizzle the potato skin casings with olive oil and set aside for braaing later. Mash together the peeled potatoes and any scooped potato from the skins and add the butter, a dash of Olive Oil and the milk. When you are happy with the consistency, stir in the chives and season to taste with Sea Salt and Black Pepper.
Carefully braai the potato skin casings until they are crispy and golden, set aside. Braai the steaks over very hot coals for 2-3 minutes a side (depending on thickness, and your preference). While the steak is resting, scoop the potato mash into the skins and top with the extra chopped chives.
Once the steak has rested, tuck in and enjoy!
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