Ingredients

Method

• 400 g free-range rump steak
• Sea salt and freshly ground black pepper
• 2 crusty rolls
• Soft butter, for spreading
• Fresh watercress, for serving
• Crisps, for serving
For the marinade, mix together:
• 1 clove garlic, crushed
• 1/2 t crushed chillies
• 1 bay leaf
• 4 T olive oil
• 4 T red wine

Method

Ingredients

Pound the steaks between sheets of baking paper to flatten. Cut each steak in half, then season to taste. Place in a dish and spoon over the marinade.
Leave for half an hour, then remove from the marinade and quickly sear the steaks on both sides in a hot nonstick pan. Pour in the marinade and bring to a bubble. Split the rolls and moisten the cut sides with the marinade, then top with a piece of steak and sandwich together.
Butter the outside of the rolls, then place in another nonstick pan, cover with baking paper and top with a heavy pan or pot. Over a gentle heat, slowly brown and crisp one side then flip and do the same on the other side.
Serve immediately with watercress and crisps.
Cook’s note: Use the same recipe with chicken fillets and serve with rocket and French fries.
Per serving: 3356.5 kJ, 45.5 g protein, 49.1 g fat, 33.7 g carb