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 

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