Kapana

Ingredients

• 800 g beef sirloin, rump or thin flank
• 2 tbsp sunflower oil
• 2 tsp coarse salt
• 2 tsp coarsely ground black pepper
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp ground coriander
• 1 tsp garlic powder
• 3 tomatoes, diced
• 1 onion, diced
• 1 green chilli, chopped
• 2 tbsp white vinegar
• 2 tbsp canola oil
• 1/2 tsp salt, for the salsa
• a handful of chopped coriander leaves
• vetkoek or white bread rolls, to serve

Before you cook

• Slice the beef across the grain into pieces about five millimetres thick
• Mix the coarse salt, black pepper, paprika, cayenne, ground coriander and garlic powder in a small bowl to make the kapana spice
• Stir the diced tomato, onion, chilli, vinegar, canola oil, salt and coriander leaves together and leave the salsa to sit
• Toss the sliced beef with the sunflower oil

Steps

1. Heat a heavy steel plate, cast iron pan or griddle over the fiercest heat you can manage, until a flicked drop of water skitters and vanishes.
2. Lay a single uncrowded layer of beef on the hot metal and leave it untouched for ninety seconds.
3. Turn the slices and cook them for another sixty seconds, until just browned through.
4. Sprinkle a generous pinch of the kapana spice over the meat and toss it once on the plate.
5. Move the cooked meat to a warm dish and repeat with the rest of the beef.
6. Chop the meat into rough bite-sized pieces with a sharp knife.
7. Pile it onto a board with the salsa, the remaining spice for dipping, and bread to mop up the juices.