Peri Peri Steak Marinade

Peri-Peri Steak Marinade 

We wanted to try something different for our braai this weekend, so we put together a quick peri peri marinade using what we had on hand. We used Wilson’s Peri-Peri Flavoured Oil and Wilson’s Lime Juice as the base — the oil brings heat and depth without overpowering the meat, and the lime juice cuts through the richness with a bit of citrusy sharpness. To that, we added a few cloves of crushed garlic, a touch of brown sugar for balance, a pinch of cumin, smoked paprika, and a bit of dried oregano. Nothing fancy, just solid flavours that work well together.

We poured the marinade over a few steaks (rump and sirloin work best), let them sit in the fridge for a couple of hours, and then brought them to room temperature before hitting the coals. The result? A steak that’s got that slight smokey crust from the braai, with just enough kick to wake up your taste buds without numbing them.

It’s the kind of marinade that doesn’t need much talking — you taste it once and you’re making it again next weekend. We’ve dropped the full recipe on a card for those who want to try it. Just don’t skip the rest time after grilling — it makes all the difference.

If Peri Peri is not your thing, have a look at our Braai Tips Marinades with Extra Virgin Olive Oil.

We served ours with fire-charred mielies brushed with herb oil butter, a fresh green salad tossed with lime vinaigrette, and a side of good old potato salad – because some things just belong on the braai table. You could also pair this with fluffy pap and a spoonful of homemade chakalaka if you’re keeping things traditional. For something heartier, our Homemade Roosterkoek makes the perfect companion to soak up the marinade juices.

Peri Peri Steak Marinade (Braai Edition)

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Ingredients Method

Ingredients

  

• 3 tbsp Wilson’s Peri-Peri Flavoured Oil
• 2 tbsp fresh lime juice or Wilson’s Lime Juice if using bottled
• 3 –4 garlic cloves finely minced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tbsp brown sugar or honey optional, for balance
• 1 tsp salt
• 1/2 tsp black pepper

Method

 

1. In a bowl or jar, whisk together all ingredients until well combined.
2. Pat your steaks dry with paper towel. Place in a ziplock bag or shallow dish.
3. Pour the marinade over the steaks and ensure they’re well coated. Seal and refrigerate for at least 2 hours, ideally overnight for full flavour penetration. Bring to room temp before braaiing.
4. Braai steaks over hot coals or a medium-high grill for 3–5 minutes per side (depending on thickness and your doneness preference). Baste with extra marinade during cooking for added flavour.
5. Let the steaks rest for 5–10 minutes before slicing or serving whole. Finish with a squeeze of lime if you like it zingy.