Method

Roosterkoek

In a large mixing bowl, add the flour, yeast, salt, olive oil and sugar and whisk to combine. Pour in the water and mix with a wooden spoon to bring the dough together. Tip the dough out onto a work surface and knead for 10 minutes until the dough is smooth and supple. Oil the bowl lightly then place the dough back into the bowl and cover. Allow to proof until the dough has doubled in size.

Turn the proofed dough out onto a lightly floured work surface. Divide the dough into 8 or 10 equal size pieces. If you want to be exact then use a scale to measure out the dough. Take a piece and place your cupped hand over it. The idea is to keep your pinky finger on the surface at all times and make a fast clockwise motion with your cupped hand. As you rotate you will feel the dough come together into a ball in your hand. You should get a perfectly round dough ball. Space the balls out on a lightly floured baking tray and cover with a kitchen towel for 30-45 minutes to prove. They will double again so give them room.

Braai the roosterkoek over medium heat coals for 15 to 20 minutes. Turn regularly to brown them evenly. When you tap on a roosterkoek and it sounds hollow then it is fully cooked. Set the roosterkoek aside and stoke up your fire with more coals to braai the steak.

Steak

Drizzle the steak with a little oil and season with salt and pepper. Braai the steak over hot coals for 1 minute per side for a total of 6-8 minutes. Use a digital thermometer to check the internal temperature of the steak periodically. If you want it rare then aim for 45 ºC and as the steak rests it should rise to 50 ºC. If you want it medium rare then aim for 50 ºC to end up at 55 ºC.

Let the steak rest for at least 6 minutes then slice it thinly.

To assemble, butter the roosterkoek then pile them high with sliced steak and top with chakalaka. Serve immediately.