- 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
Heat 5 T olive oil in a pan over a medium heat. Add the tomatoes and chilli and cook for 10–15 minutes.
Add the garlic, sugar and chakalaka and cook for a further 10 minutes.
In a separate pan, melt the butter and 1 T oil over a medium to high heat and cook the steak to your liking.
Allow the meat to rest for 5 minutes, then slice. Spread the sauce onto the baguette, top with the meat, rocket and more sauce.