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Grilled Sirloin, Hasselback Potato, Pumpkin Fritters & Chakalaka

Published by: Chef Braam Botha • Updated: January 23, 2024 • Checked By: Chef Matty Riedel

Cooking a wholesome plate of food for the family is my favourite way of showing appreciation to my awesome family! And nothing says love more than a juicy grilled sirloin steak with some potatoes on the side, pumpkin fritters (omg!) and a traditional South African vegetable relish called chakalaka! If you want to learn more about this grilled sirloin, Hasselback potatoes, pumpkin fritters & chakalaka recipe, continue reading this article!

Grilled Sirloin, Hasselback Potato, Pumpkin Fritters & Chakalaka Recipe

Grilled Sirloin, Hasselback Potato, Pumpkin Fritters & Chakalaka Recipe
Grilled sirloin, hasselback potato, pumpkin fritters and chakalaka recipe.
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 20 minutes
COOK TIME 30 minutes
COURSE Main Course
CUISINE South Africa, Western
SERVINGS 4 people
CALORIES 947 kcal



For The Sirloin

  • 800 g Beef sirloin
  • 2 g Turmeric spice
  • 2 g Fine salt
  • 15 ml Olive oil
  • 2 g Dried oregano
  • 40 ml Spirit vinegar

For The Hasselback Potato

  • 1000 g Large potatoes (cut slits, leaving bot)
  • 2 g Turmeric spice
  • 2 g Fine salt
  • 20 ml Olive oil
  • 8 g Fresh rosemary (finely chopped) 
  • 20 g Parmesan cheese (fine)

For The Pumpkin Fritters

  • 600 g Butternut
  • 120 g Cake flour
  • 4 Eggs 
  • 4 g Baking powder

For The Caramel Sauce

  • 120 g Treacle sugar
  • 40 g Butter
  • 40 ml Cream

For The Chakalaka

  • 20 g White onion (chopped)
  • 20 g Red pepper (diced)
  • 20 g Green pepper (diced)
  • 60 g Carrots (grated)
  • 40 g Plum tomatoes (chopped)
  • 1 g Chickpeas (drained and rinsed)
  • 40 ml Can Chutney sauce
  • 8 ml Rice vinegar
  • 2 g Ginger spice
  • 2 g Ground cinnamon
  • 8 g Treacle sugar


For The Sirloin

  • Season steak, marinate in olive oil & balsamic. 
  • Sear in a hot pan & cook to desired doneness.

For The Hasselback Potato

  • Place potatoes on baking tray, brush with half of the oil, sprinkle with salt, pepper & rosemary.
  • Roast at 210'C for 30 minutes.
  • Remove from the oven & brush with the remaining oil & sprinkle with cheese. Bake until cooked.

For The Caramel Sauce

  • Bring all the ingredients to a boil until slightly thickened.

For The Pumpkin Fritters

  • Combine butternut, flour, eggs & baking powder into a smooth batter.
  • Deep fry dollops of batter in hot oil, until golden brown.
  • Remove from oil and drain on paper towel. 
  • Pour the caramel sauce over the fritters and shake to coat evenly.

For The Chakalaka

  • Fry all the vegetables in olive oil until it starts to soften.
  • Add spices & cook until fragrant.
  • Add tomato paste, chutney & baked beans. Continue cooking for a few minutes.
Chefs Tips
Chakalaka is an amazingly diverse condiment and if stored in a sealed jar in the fridge it can last up to two months. I always have a jar of chakalaka which I enjoy on almost everything!
Nutritional Information
Calories: 947kcalCarbohydrates: 120gProtein: 61gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 290mgSodium: 799mgPotassium: 2477mgFiber: 10gSugar: 39gVitamin A: 18984IUVitamin C: 83mgCalcium: 325mgIron: 8mg
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Grilled Sirloin & Hasselback Potato & Pumpkin Fritters & Chakalaka
Grilled Sirloin & Hasselback Potato & Pumpkin Fritters & Chakalaka

What Is Chakalaka?

“Chakalaka” is a traditional South African dish rich in history and flavour. It’s a spicy vegetable relish often served with bread, pap (a type of maize porridge), stews, or grilled meats. Chakalaka is known for its vibrant colours and a mix of sweet, spicy, and tangy flavours.
The origins of Chakalaka are a bit uncertain, but it’s believed to have been developed in the townships of Johannesburg. It was a dish that evolved from the needs of the people living there. Many stories suggest that it was first made by men working in the gold mines. These miners, who came from various parts of Southern Africa, brought different culinary traditions with them. They needed a dish that was both nutritious and easy to prepare, using readily available ingredients. With its mix of beans, peppers, onions, tomatoes, and spices, Chakalaka fit the bill perfectly.
Over time, Chakalaka has become a symbol of unity and diversity in South African cuisine, reflecting the country’s multicultural heritage. Each family or community might have its own version, with variations in the level of spiciness and the choice of vegetables and spices. This dish serves as a staple at family gatherings and social events and represents the blending of different culinary traditions across Africa.

What is Hasselback?

“Hasselback” refers to a culinary technique often used in preparing potatoes, known as Hasselback potatoes. This method involves slicing the potatoes almost all through into thin slices while keeping them joined at the bottom. When cooked, the potato fans out slightly, resembling an accordion, allowing the edges to become crisp and the interior to remain tender.
The Hasselback technique originated in Sweden, with its name derived from the Hasselbacken Hotel in Stockholm, where it was first served. The dish, “Hasselbackspotatis,” was created in the 1940s by a trainee chef named Leif Elisson from Värmland, working at the hotel’s restaurant.
Though many variations exist, the traditional Hasselback potato is seasoned with melted butter, salt, and breadcrumbs. It’s often garnished with additional ingredients like cheese, garlic, herbs, and sour cream to enhance the flavour. This preparation method has become popular worldwide due to its appealing presentation and the delightful contrast of textures it creates in the potato. The technique has also been adapted for other vegetables, such as sweet potatoes, carrots, and zucchini.

If you love cooking as much as I do, here are some more recipes for you to experiment with;

Crunchy Lamb Balls With Yellow Yogurt Sauce
Ginger & Soy Basted Beef With Leafy Green Salad
Moroccan Honey Lamb & Date Tagine With Butternut Couscous

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Chef Braam Botha