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 

1. 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). 
2. Cut rump steak into 4 portions. (If using fillet, cut steak into 1cm thick slices.) 
3. 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. 
4. Heat oil and butter in a large pan until frothy.
5. 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. 
6. In a clean pan, fry onions and peppers in a glug of oil for 10-15 minutes or until soft and caramelised. Set aside. 
7. Combine mayonnaise and mustard and spread on rolls. Top with caramelised peppers and onions and salad leaves. 
8. 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 

The post Prego steak rolls appeared first on MyKitchen.

Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
6 potatoes, cut into wedges
3 tbsp vegetable oil
600 g minute steaks
⅓  cup flour
2 eggs
1½ cups breadcrumbs

METHOD
For the wedges
1. Preheat oven to 200°C.
2. Add the potatoes to a pot of cold salted water. Bring to the boil, then reduce to a simmer for 5 minutes. Drain and cool.
3. Toss the wedges in the oil and season. Arrange skin-side down in an oven tray.
4. Pop in the oven and reduce the heat to 180°C. Roast for 1 hour, until golden and crispy. Season to taste.
For the beef schnitzel
1. Use a rolling pin to flatten the steaks slightly and season well with salt and pepper.
2. Add the flour, eggs and breadcrumbs to 3 separate plates. Coat each steak in the flour, then egg and lastly breadcrumbs. Arrange on a baking tray and chill for 20 minutes.
3. Heat oil in a pan over high heat. Fry the steaks for 3 minutes on each side, until golden.
4. Slice the steaks and serve with the wedges.

Tip
Breadcrumbs can be pricey, but you can crush up some cornflakes and season them with salt and pepper for a budget-friendly option that will add some extra crunch.

Recipe & styling: Elizabeth MacKenzie
Photography: Jotham van Tonder // HMimages.co.za

Another pairing you can’t go wrong with is tikka chicken wings and potato wedges!

The post Budget-friendly beef schnitzel with potato wedges appeared first on MyKitchen.