Ingredients

Method

• 4 x 250 g minute steaks
• 5 T olive oil
• Sea salt and freshly ground black pepper
• 2 brinjals, thinly sliced
• 6 baby marrows, thinly sliced lengthways
• 70 g fresh rocket, rinsed
• 8 mini basil-pesto wraps, toasted
• Potato salad, for serving
• Chives, chopped, to garnish
• For the monkeygland sauce:
• 1 T olive oil
• ½ onion, finely chopped
• 2 cloves garlic, chopped
• 2 T tomato sauce
• 3 T honey
• 2 T sweet chilli sauce
• ½ x 410 g can diced tomatoes
• 1 t ground cumin
• 1 T smoked paprika
• 3 T Worcester sauce
• 2 T chutney
• 1 T balsamic vinegar

Method

Ingredients

Drizzle the steaks with 2 T olive oil and season with a generous crack of black pepper. Set aside while you make the monkeygland sauce, then grill the steaks over smouldering coals for 4 to 5 minutes a side, depending on the thickness of the steak and how you like your meat cooked.
Remove from the heat and set aside to rest. Toss the brinjal and baby marrow slices in the remaining olive oil and season lightly, then grill over hot coals until charred.
Sandwich the steaks, topped with monkeygland sauce, vegetable strips and rocket, between toasted wraps and serve with potato salad garnished with chopped chives.

To make the monkeygland sauce: Place a small pan over a medium to low heat, add 1 T olive oil and, when hot, add the onion and garlic and fry gently until softened.
Stir in the remaining sauce ingredients and reduce until thickened. Remove from the heat and allow to cool.

TASTE’s take:
Everyone will love this take on steak rolls and the home-made monkeygland sauce is deliciously moreish.