We used flavourful rump steak. Splurge on fillet or save time (and money) by using already thinned minute steak for a mid-week meal.
Prego steak rolls
Serves 4
Ingredients
For the chilli oil
½ cup (125ml) light olive or canola oil
2 Tbsp (30ml) chilli flakes or chopped dried chillies
2 Tbsp (30ml) smoked paprika
450-500g rump steak (or beef fillet)
6 cloves garlic, thinly sliced
Salt and milled pepper
Glug olive oil
⅓ cup (80g) butter
2 onions, sliced
2 red or yellow peppers sliced
⅓ cup creamy mayonnaise
3-4 tbsp English mustard
4 Portuguese rolls, buttered
Salad leaves, for serving
Method
- Heat chilli oil ingredients in a small pot until warm, but not hot enough to fry. Set aside to infuse for 20-30 minutes (or longer if you have time).
- Cut rump steak into 4 portions. (If using fillet, cut steak into 1cm thick slices.)
- Lay meat on a chopping board and dot garlic over steak. Cover loosely with clingfilm to secure garlic. Bash garlic into steak using a meat mallet until steaks are about ½ cm thick. Season.
- Heat oil and butter in a large pan until frothy.
- Fry steaks for about 1 minute, then flip and cook for a further 30 seconds (or cook to your liking). Remove, baste with any pan juices and add crispy garlic on top.
- In a clean pan, fry onions and peppers in a glug of oil for 10-15 minutes or until soft and caramelised. Set aside.
- Combine mayonnaise and mustard and spread on rolls. Top with caramelised peppers and onions and salad leaves.
- Lay steaks on rolls and drizzle with chilli oil. Serve immediately.
By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Perfect pan-fried steak with Zhoug sauce
