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Grilled Sirloin, Hasselback Potato, Pumpkin Fritters & Chakalaka

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 steak sided with some potatoes, pumpkin fritters (omg) and a traditional South African vegetable relish called chakalaka! 

Grilled Sirloin, Hasselback Potato, Pumpkin Fritters & Chakalaka

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5 from 1 vote
PREP TIME 20 mins
COOK TIME 30 mins
COURSE Main Course
CUISINE South Africa, Western
SERVINGS 4 people


  • Bowl
  • Baking Tray
  • Frying Pan 
  • Deep fat Fryer


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
Nutritional Information
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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!