I love busy weeks. Really, I do. When your days are busy, (work busy) you kind of reach a sense of accomplishment and intellectual fulfillment like no other. It almost feels like the more you do, the more you want to do. And then, busy days calls for proper Steak Rolls…
When I got a mail from my friends over at Biltong@za, I was out of my skin when they agreed to supply me with some of their stunning meaty goodies for a bit of creative recipe development.
Creative was what I needed to be, to give justice to their amazing and generous delivery of a massive piece of rump steak for my recipe of Harissa Steak Roll with Caramelized Onions.
You should seriously check out their site, they have a huge range of meat productsincluding beef, pork, lamb and chicken. And don’t forget the biltong!
So, I decided to make my Steak Roll by grilling my steak for a few minutes on each side, serving it on an olive ciabatta with homemade harissa sauce and caramelized onion. Yes, you can just buy the harissa paste at woolies, if you are feeling slothful…
It is the ideal meal for a lazy Saturday next to the pool, cracking open a few cold ones and spending some quality time with a few buddies after your creative and successful week at work…
You got to try this one before our summer braai time is done, and remember to pop into biltong@za’s stores to check out their amazing stock!
Ps: Check out their Facebook page & get grilling!
| Prep Time | 20 min |
| Cook Time | 20 min |
| Servings | people |
- 15 ml olive oil
- 300 gr rump steak sliced into slivers
- salt and black pepper to season
- 1 red pepper cut into chunks and roasted
- 2 cloves garlic minced
- 3 bird eye chili finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 1 lemon juice retained
- 10 ml olive oil
- 3 tablespoons tomato puree
- salt and black pepper to season
- 15 ml olive oil
- 2 onions peeled and sliced into rings
- 3 tablespoons balsamic vinegar
- 4 olive ciabatta rolls
- 80 gr curly lettuce
- sprouts or microgreens to garnish
- veggie crisps to serve
Ingredients Steak
Harissa Paste
Caramelized Onion
To Assemble
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- First off, rub the steak with olive oil & heat a grill pan until very hot.Sear the steak on both sides for a few minutes, until done. Mine was medium rare by the way… Season with salt and black pepper and leave to rest.
- Then, in a food processor, add all the ingredients for the harissa paste – and blend until smooth. Your paste can last for up to four days in the fridge. (and is super delicious with pasta, eggs or just plain anything).
- In the meantime you can heat your oil in a saucepan for your caramelized onions, adding the onions by loosening their rings.
- Sauté for about 5 minutes on high until they change color. Turn down the heat, and cook for another few minutes until they become sticky and soft. Add the balsamic vinegar, mix, cook for one more minute and set aside.
- Now you can slice your steak into slivers, assemble your sarmie and get the good times rolling.
