Portuguese-style steak rolls
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- Phillippa Cheifitz
- 2
- Easy
- 15 minutes
- 10 minutes
- Swartland Pinotage 2008
Ingredients
- 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
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