Steak sarmies with chunky tomato ginger chutney

Steak sandwich recipe with relish.
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 in 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 recipe is a great addition to the menu. 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!


If you are looking for more braai inspiration why not also check out this mielie bread with sun dried tomatoes or braai pizza? I would love to hear about your favourite braai recipes too. Enjoy the holiday everyone!


For the chutney: (makes 4 cups)

  • 1 kg tomatoes, roughly chopped
  • 500g red onions, halved and thinly sliced
  • 1 tsp crushed garlic
  • 2 tsp ginger paste
  • 200g white sugar
  • 150ml white vinegar
  • ¼ tsp chilli flakes
  • 1 tsp ginger paste, to add at the end
  • sterilised jar(s) for storage

For the sarmies:

  • 1 large ciabatta
  • olive oil for drizzling
  • 300g steak
  • salt and pepper
  • 15g rocket, rinsed

1.) Start with the chutney. Place the tomatoes, red onions, garlic, two teaspoons of ginger, sugar, vinegar and chilli flakes into a large pot. Bring to the boil while stirring. Reduce the heat and allow to simmer for approximately 1½ hours until the liquid has reduced and the chutney has thickened.

2.) Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool, then store in the fridge.

3.) Cut the ciabatta in half and slice each half lengthways. Heat a griddle pan over a high heat. Open each ciabatta and drizzle with olive oil. Place the bread oil side down on the griddle pan to toast until lightly golden.

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.

5.) Arrange the rocket on the ciabatta. Cut the steak into diagonal slices and arrange these over the rocket. Top with a generous dollop of tomato chutney and serve immediately.


4 thoughts on “Steak sarmies with chunky tomato ginger chutney

  1. I made 1/2 a portion of the chutney last night for my Chicken Prego's… Was so disappointed and upset!! Should have made Double the amount it was so awesome. Will def be a keeper.. Thank you


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