How to Cook Steak & Accompaniments – South Africa Meets Malaysia

Once upon a time at some Food and Wine Show I was participating in, I was asked backstage by a panicked former MasterChef contestant to help save her failed gnocchi which she was about to serve to some ticketed guests.

I remember wondering why she would even think I knew anything about gnocchi because last I checked, it wasn’t Malaysian. Like it or not, that’s how I’ve always been when it comes to cooking; across the 33+ years I’ve been in the food space, I’ve always been tunnel-visioned to the exclusion of most other cuisines. 

That’s the same when it comes to South African cooking. My partner-in-crime Paul Gray, as most of you would know, is from South Africa. Paul is an outstanding cook in his own right, but because I tend to hog the kitchen most days of the week, I don’t get nearly enough exposure to his cuisine.

Some of you might even remember the good old days of our Masters of Malaysian Cuisine (MOMC) broadcasts during the Covid lockdown, when Paul would cook along live on air with Liam Ghani, who’s a Malaysian based in South Africa.

Since they stopped doing so (for various reasons – including that the lockdowns ended, and Paul moved to Sydney, etc.), I’ve had many people reminisce about how much they enjoyed watching these “boys” cook and banter about South African life, food, and culture.

I’m still hoping we can loop Liam back in some day, but in the meantime, I decided to get Paul back in front of the camera (instead of behind it, which is where he is most times – all our MOMC videos are edited, and sometimes filmed, by him), hence why we went Live last Friday on fairly short notice.

Paul made a steak using rump cap (a cut that I would never have thought would work for this purpose), while I contributed some obligatory Malaysian and Malaysian-inspired sides like a shortcut Acar, a Garlic & Butter Potatoes with chillies and curry leaves, and a shortcut coconut rice (although Paul ended up making it).

Here’s the replay of the broadcast for you to check out (it’s actually multi-streamed across our social media and YouTube channels) –

 Here are some tips extracted from the broadcast:

South African-Style Steak

Paul’s method for cooking the steak is a “reverse sear,” which is ideal for thicker cuts of meat.

Cut of Meat: A rump cap (also known as picanha) was used. Other good cuts include ribeye or Scotch fillet.

Preparation:

For a better crust, you can coat the steak in salt and leave it uncovered in the fridge for up to 24 hours to help draw out moisture.

Before cooking, pat the steak completely dry with a paper towel. A dry surface is crucial for getting a good sear.

Cooking Technique (Reverse Sear):

1. Place the steak in an oven on a low heat (130°C was used). Cook it until it reaches your desired internal temperature for doneness (e.g., 48°C for medium-rare). Using a meat thermometer is the most accurate way to do this.
2. Remove the steak from the oven and let it rest for about 15 minutes before searing.
3. Heat a cast-iron pan until it is very hot. Add a fat like beef tallow, followed by some butter just before finishing.
4. Sear the steak for approximately two minutes per side to develop a crust.
5. Once seared, it is crucial to let the steak rest for at least five minutes before cutting. Resting allows the juices to recirculate throughout the meat, resulting in a more tender and flavourful steak. A useful tip is to rest the steak on a grill rack so that the bottom doesn’t get soggy and lose its crust.

Easy Coconut Rice (Hack)

This is a quick method for making coconut rice without the risk of burning the rice due to the starch in the milk.

1. Cook your rice as you normally would, but add a bit of salt to the cooking water.
2. Once the rice is fully cooked, fluff it up with a spoon or spatula.
3. Add about two tablespoons of coconut milk powder directly into the hot, cooked rice.
4. Mix vigorously to ensure the powder is evenly distributed and fully incorporated.
5. Place the rice in a sealed container (like a thermo server) to keep warm and allow the powder to fully hydrate.

Quick Acar (Malaysian Pickled Salad)

This recipe uses a “hack” of starting with a pre-made sambal base.

Ingredients:

• Vegetables: Cabbage, carrots, and cucumber.
• Base: Any leftover or store-bought sambal.
• Dressing: White vinegar, water, sugar, salt, raw minced garlic, and turmeric powder.
• Add-ins: Crushed roasted peanuts, toasted sesame seeds, and fried onions.

Method:

1. For a quick-prep hack, chop the cabbage and microwave it for about five minutes to soften it, instead of blanching it in a large pot. Leave the carrots and cucumber raw for crunch.
2. Combine the vegetables in a bowl. Boil a solution of vinegar with a little water (around a 4:1 vinegar-to-water ratio) and pour the hot liquid over the vegetables.
3. To the vegetables soaking in the vinegar, add a generous amount of sugar, salt, turmeric powder, and minced garlic. Mix well.
4. After a few minutes, drain off some of the excess liquid, but not all of it, to avoid the acar being too dry or too watery.
5. Mix in your sambal base. Add fried onions, which help to thicken the sauce and add texture. Finally, stir in the crushed peanuts and toasted sesame seeds.
6. Adjust the seasoning with more sugar or salt until you have a balanced sweet, sour, and savoury flavour.

Potatoes with Garlic, Coconut Cream & Curry Leaves

This is a creamy, Malaysian-style side dish that can easily be made vegan.

1. Cut potatoes into bite-sized pieces. Cook them until soft by microwaving, steaming, or roasting. For extra texture, you can briefly deep-fry or air-fry the cooked potatoes until the outside is slightly crisp.
2. Heat oil in a pan (use vegetable oil for a vegan version). Sauté minced garlic, curry leaves (fresh is best, but dried works), and sliced chilies until aromatic.
3. Stir in coconut cream and season with mushroom seasoning (a vegan alternative to chicken powder), a pinch of sugar, and pepper. Let the sauce simmer and thicken slightly.
4. Add the pre-cooked potatoes to the pan and toss until they are well-coated in the creamy sauce.

Paul and I plan to continue doing these broadcasts regularly; if you’re not already on my email list (where I send updates/recipes/etc.) – you’re missing out. Just pop your name and email address here – JackieM.com.au/email