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Caramelised onion steak rolls with chimichurri

Summer is here and that means it’s time to dust off the braai grid and whip up these caramelised onion steak rolls for your friends and family!


For the steak
½ cup red wine
½ cup tomato puree
½ red pepper, finely chopped
1 red chilli, sliced
2 tsp paprika
600 g rump steak
For the onions
1 tbsp olive oil
2 onions, sliced
2 tbsp balsamic vinegar
For the chimichurri
½ cup finely chopped coriander
½ cup finely chopped parsley
4 garlic cloves, chopped
1 tsp chilli flakes
5 tbsp red-wine vinegar
  cup olive oil
To Serve
4 wholewheat rolls
1 cup rocket

For the steak
1. Whisk all ingredients (except the steak) together. Season with salt and pepper.
2. Place steak in a bowl. Pour over the marinade, cover and let it marinate for 30 minutes.
For the onions
1. Heat the oil in a pan over low heat. Add the onions and fry, stirring occasionally, until they are soft and starting to caramelise, about 10–15 minutes.
2. Add balsamic vinegar and stir until all of the liquid has evaporated and the onions become sticky.
3. Place the steak on the hot grill and braai for 2–3 minutes per side. Let it rest for 5 minutes before slicing.
For the chimichurri
1. Mix all the ingredients together, season with salt and pepper and set aside.
To serve
1. Cut the rolls in half and top with rocket, steak slices and caramelised onions.
2. Sprinkle the steak rolls with chimichurri and serve.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

No braai is complete without garlic rolls! Find 3 ways with gourmet garlic bread here.

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