Summer is well on its way (hooray!) and we can look forward to plenty of sunshine, outdoor time around the braai and some fresh and summery flavours! Wednesday the 24th of September is National Heritage Day, also known as National Braai Day around South Africa, and I was inspired to make these easy and delicious steak sarmies topped with homemade tomato and ginger chutney.
Many South Africans will be firing up their braais this Wednesday and this is a great addition to the menu, but you can of course cook the steak on a griddle pan if you prefer. The chutney should be made ahead of time and this recipe will make more than you need for two sarmies. Store leftover chutney in the fridge and serve with crusty bread and strong cheddar, roasted meat, veggies or just about anything really!
STEAK SARMIES with
CHUNKY TOMATO & GINGER CHUTNEY
For the chutney (makes 1 litre):
For the sarmies:
1 large ciabatta
olive oil for drizzling
15g rocket, rinsed
Step 3.) Cut the ciabatta in half and slice each halve lengthways. Heat a griddle pan over a high heat. Open each ciabatta, drizzle the inside with olive oil and place oil side down on the griddle pan to char slightly.
Step 4.) Drizzle the steaks with some olive oil and season with salt and pepper. Cook over the coals for a few minutes on each side until done to your liking. Alternatively cook the steak in a griddle pan. Remove from the heat and set aside.
Step 5.) Arrange the rocket on the ciabatta. Slice the steak into diagonal slices and place these on top. Top with a generous dollop of tomato chutney and serve immediately.