South African Peri-Peri New York Strip Steak

Peri-Peri Steak.jpg

 (Elizabeth Binder)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


The use of peri-peri chillies and sauces filtered into South Africa from our Portuguese-speaking neighboring countries Mozambique and Angola. The peri-peri also called African Bird’s Eye or Piri-Piri chili, is quite small and very hot. If you can’t get hold of it, use any small and potent chili.


  • 8 prime New York strip steaks (11/2 inches thick, about 14 to 16 ounces each; the thickness is more important than the weight)
  • Extra virgin olive oil
  • Peri-Peri spice rub (see recipe below)

For the Peri-Peri Spice Rub:

  • 4 tablespoon smoked sweet paprika
  • 1 tablespoon cayenne pepper
  • 4 tablespoon course ground black pepper
  • 4 tablespoon lemon zest (zest 4 lemons)
  • 2 Clove garlic, minced
  • 2 tablespoon turbinado sugar
  • 6 tablespoon kosher salt


Step 1:

  • Combine all ingredients in a bowl and mix well.

Step 2:

  • Store in an airtight container.

Step 1:

  • Lightly coat each side of the steaks with extra virgin olive oil, then lift the steaks to allow the excess oil todrip off. Coat each side of the steaks with good tbsp of peri-peri spice rub.

Step 2:

  • Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to theoutside edge, returning them to the center when the flame dies down. Do not slide the steaks across thegrill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a NewYork strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking timeof 12 minutes), to get a rare steak with adequate char.

Step 3:

  • Allow the meat to rest for 4 - 5 minutes before serving, to allows the juices to emerge from the center.