The braai gatsby
A baguette stuffed with your favourite ingredients.
|600 g||steak — rump or sirloin|
|oil — for coating|
|spice — pinch, masala|
|sea salt and freshly ground black pepper|
|1||bread — baguette|
|butter — soft|
|lettuce — crisp leaves|
|2-3||tomatoes — sliced|
|2||onion — caramelised|
|1 cup||cheddar cheese — grated|
|1/2 tsp||peri-peri — powder|
|potato — rostis|
Coat the steak with oil, then season it evenly with the masala spice. It’s best to do this spicing a few hours before the braai, or even the previous day.
Make the potato röstis.
Braai the steak over very hot coals for 4 minutes a side, then take it off the fire. Leave it on a wooden board to rest a few minutes.
While the steak is taking a nap, cut the bread open lengthways (but not completely through) and spread butter on the inside.
Keeping it open, toast the buttered side over the coals for a minute or two.
Put a few lettuce leaves on the bottom half of the bread.
Then add slices of tomato and pack rösti pieces on top of that.
Slice the steak into thin strips and add to the baguette together with the caramelised onion and Cheddar cheese.
Mix the peri-peri into the mayo and spread it onto the inside top half of the baguette.
Close the sandwich, slice and savour.