The ultimate man-wich
I was visiting my friend Claire at her Dad’s house in Port Owen up the West Coast, when I was reminded of how much men love their meat. My boyfriend, Callan, is no different – almost every meal we cook together has red meat in it!
I arrived on Saturday just in time for the ultimate braai, the griddle heavy with a large free-range steak, the fat rendering into the flames and crisping up beautifully.
It was served nicely pink and super tender alongside heaps and plates of pork chops, sausages, boerewors and cheesy braaibroodjies. Sides were steamed meilies and the perfect garden salad.
Sunday breakfast consisted of bacon and plump pork sausages served with home-made farmstyle bread and a big pile of creamy scrambled eggs. Sunday lunch was a slow-roasted lamb smothered in gravy with butternut mush, buttery new potatoes and cauliflower cheese.
So now you see why I was reminded of how much men like their meat. It inspired me to share my favourite show-stopping steak sarnie with you, in the spirit of men and their meat and this up coming Father’s Day.
The steak has to be seared over hot flames for that distinctive smokey, charred look and flavour. Slicing up the steak lets your meal go further and everyone will get a good portion of the sarnie, bulked up with gorgeous grilled mushrooms. I love Woolies free-range beef fillet, it’s always tender and free-range beef is so sublime.
- 1 x 700g free range beef fillet
- Sea salt and freshly ground black pepper, to season
- 4 T olive oil
- 1 x loaf ciabatta
- 6 brown mushrooms
- 3 cloves garlic, crushed
- 1 T Harrissa paste
- Juice of half a lemon
- 1 cup plain yoghurt
- pickled beetroot
- Preheat your oven to 180⁰C. Cut your ciabatta loaf in half lengthways and pop it in the oven until heated through.
- Drizzle your mushrooms with 2 T olive oil, sprinkle with crushed garlic and season to taste before arranging on a baking tray and roasting in the oven for 10 minutes until cooked.
- Rub your fillet with 2 T olive oil and season with sea salt and freshly ground black pepper. Sear the fillet over a medium to hot fire on a grill for a few minutes on each side before removing to rest ( If you don’t have a braai at hand, simply sear the steak in a hot non-stick pan for a minute or so on each side and place on a baking tray and continue to cook in the oven for 5 minutes before removing to rest and slice).
- Stir the harissa and lemon juice into the plain yoghurt and spread over the halved ciabatta’s before topping with pickled beetroots.
- Top with your juicy mushrooms and your sliced fillet to serve.
Remember to pop in at Woolworths The Pantry for more super ideas on how to cook like a chef.