• 1 thumb size piece ginger

  • 2 cloves garlic

  • 1 shallot

  • 3 tbsp. sugar6 tbsp. soy sauce

  • 2 tbsp. vegetable oil 

  • 2 tbsp. sesame seed oil

  • salt

  • pepper

  • 600 g skirt steak (or substitute hanger, sirloin,
    or flank steak)


Medium-rare: approx. 53°C
Medium: approx. 57°C
Medium-well: approx. 63°C


Braai set up

Step 1
Prepare the braai for direct heat, approx. 220°C.
If using a 57cm charcoal braai, you will need 1/2 a chimney starter of lit Weber briquettes.

in the kitchen

Step 1
Peel and finely chop the ginger, garlic and shallot.

Step 2
Combine sugar, soy sauce, oil, sesame seed oil, ginger, garlic and shallots, and season with salt and pepper.

Step 3
Marinate the steak, in the mix for about 15 minutes.

AT the braai

Step 1
Insert the GBS Sear Grate into the GBS Cooking Grate 
and preheat for about 10 minutes.

Step 2
Remove the steaks from the marinade and pat dry.

Step 3
Place the steaks directly on the Sear Grate and cook for about 2-3 minutes.

Step 4
Flip the steaks and cook for another 2-3 minutes over direct heat then move to the indirect heat and rest up to your desired temperature.



Prep time: 15 Minutes
Braaing time: 10 Minutes
Cooking method: Direct
Skill level: Easy
GBS Sear Grate

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