Portuguese-style steak rolls

Portuguese-style steak rolls

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  • 2
  • Easy
  • 15 minutes
  • 10 minutes
  • Swartland Pinotage 2008


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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