Rocket and Roll.

Steak roll with Rocket and caramelised onions on Ciabatta


I don't remember many of my family holidays.
Most of our road trips were of us traipsing around the Eastern Cape looking for a specific aromatic fynbos that was like catnip to my father.
My family would be renewed by the sight of misty hills and mountain trails.
The only thing that would energise me was the promise of lunch.

Not a hiker or a camper, holidays for my family were a time to "get a way from the rat race", and find rest in the gloriousness of nature and its exploration, I liked them as it was an opportunity to get away from my mother's cooking and discover the different cuisines that lay beyond the motel doorstep.

I do remember one particularly good steak roll I encountered in Plettenberg Bay, before there was such a discrepancy in tourist and local prices, and by smiling politely you could score a few extra chips at the fish shop.

The steak was perfectly cooked with a hint of black pepper and covered in a hearty spiced tomato sauce. It was surrounded by a fresh crisp roll, which only could be describes as "pure joy in the mouth". Oh it was so good...

I haven't yet been able to perfect that rich tomato sauce just yet, but chippies does a phenominal classic prego sauce, which you can marinade the steak in or throw over once heated through. I found a bottle of it in Fruit and Veg, and danced the dance that only a foodie can do when finding a much sought after food item.

This recipe is a great classic to have, delicious, easy and totally worth the very little effortinvolved. Perfect.

Steak roll with Rocket and caramelised onions on Ciabatta
Feeds 2

Caramelised onions:
2 large white onions
50 ml water
1 tbsp olive oil
10 g butter

Steak:
10 coriander seeds
8 black peppercorns
2 ml smoked paprika
Salt to taste
300 g steak of your choice
Juice of half a lemon

Roll:
Fresh ciabatta bread for 2
butter
30g rocket leaves

Slice the onions into medium thin rings.
Boil the sliced onions and water together until the onions are soft.
Add the butter and oil and cook until caramelly - a good 15 to 20 minutes.
Remove the onions from the stove

Heat a grill pan.
Crack the coriander and black peppercorns using a pestle and mortar or the flat side of a large knife. Mix with the smoked paprika and salt.
Roll the steak in this spice mix and drizzle over a small amount of olive oil.
Place the steak in the griddle pan- it should sizzle nicely.

Slice the ciabatta in two and butter both or one side.
Wash the rocket and place it on the top side of the roll.

Turn the steak after 5 minutes.

*Cooking time depends on the thickness of the steak, your best judgement is by how soft the middle of the steak is to your touch, the firmer the meat becomes, the more well done it will be cooked.*

Once the steak is done, squeeze the lemon over the pan, and remove the steak,
Slice and season again to taste, place on the roll, top with the onions and the juice remaining in the griddle pan.

Serve hot and eat immediately.

1 comment:

  1. yum yum, this is one of my favorites, looks delicious. Thanks for sharing.

    Simon

    ReplyDelete