Main Meals
Chakalaka prego steak sarmie
![](https://taste.co.za/wp-content/themes/taste.co.za/img/restaurant-sharp.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/cook_time.jpeg)
Wine/Spirit Pairing
Raka Biography Shiraz
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 6 T olive oil
- 4 tomatoes, roughly chopped
- 1 chilli, chopped
- 4 garlic cloves, crushed
- 1 t sugar
- ½ x 410 g chakalaka can
- 400 g rump steak
- 1 T butter
- 1 baguette, halved lengthways
- Rocket, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
1. Heat 5 T olive oil in a pan over a medium heat. Add the tomatoes and chilli and cook for 10–15 minutes.
2. Add the garlic, sugar and chakalaka and cook for a further 10 minutes.
3. In a separate pan, melt the butter and 1 T oil over a medium to high heat and cook the steak to your liking.
4. Allow the meat to rest for 5 minutes, then slice. Spread the sauce onto the baguette, top with the meat, rocket and more sauce.
Looks appetising. I have to try them