Trinchado steak with charred onions
|oil — for frying|
|1||medium onion — peeled and finely chopped|
|2 tbsp||tomato paste|
|5||garlic cloves — chopped|
|4-5||birds eye chilli — seeds in or out depending on how hot you like it|
|1 tbsp||cake flour|
|1 cup||red wine|
|1 cup||beef stock|
|1/4 cup||peri peri sauce|
|2 tbsp||crème fraîche|
|20||Kalamata olives — pitted|
|1||lemon — zest and juice|
|salt and black pepper|
|oil — for drizzling|
|600 g||rump steak|
|salt and black pepper|
|10||pickling onions — peeled and halved|
|small handful||fresh parsley — chopped|
|Portuguese rolls — buttered|
To make the sauce, preheat a large cast-iron pan over medium-high-heat coals. Add the oil and toss in the onion. Fry for a few minutes until the onion has softened. Add the tomato paste, garlic, chillies and bay leaves and fry for 2 minutes until fragrant. Add the flour and fry for another minute to cook the flour. Add the red wine to deglaze the pan, then bring it to a boil and reduce it by half. Stir in the stock, peri-peri sauce and crème fraiche. Whisk well to combine, then remove the pan from the heat. Add the olives, zest and juice and season to taste.
To make the steak, drizzle it with oil and season well with salt and pepper. Braai over seriously hot coals, flipping every minute for a total of 3 minutes per side. Put the onions, cut side down, on a cooler part of the grill to char and soften as you cook the steak. Flip the onions if they are getting too charry. Check the internal temperature of the steak with a digital thermometer. You’re aiming for 48–50 °C. The steak will continue to cook as it rests, and the internal temperature should hit roughly 55 °C, leaving you with a perfect medium-rare steak.
Return the pan to the heat to warm the sauce, while you slice and season the steak.
Remove the pan from the heat and sprinkle the parsley over the sauce. Place the sliced steak and charred onions into the pan and stir to coat with sauce. Serve straight from the pan and mop up with the rolls.
Beer Pairing: lager – has malt for the meat, hops for the sauce and just the right amount of bitterness to keep you coming back for more. Trust us, you’re gonna want more than one.
Recipe extract from Beer Country’s Pots, Pans & Potjies by Karl Tassendorf and Greg Gilowey. Published by Penguin Random House South Africa.