With a busy few days this past week, I was keen for something that I could eat fairly on-the-go – without the hassle of too many pots and pans, knives and forks – but still substantial enough to count as a decent lunch. I decided to adapt the classic Steak Roll into something a little more special…and definitely worthy of the title of “meal” –instead of a snack.
You’ll notice that two of the aspects – the steak and the aubergine – are marinated after they are cooked. It may sound a little strange, but it results in a juicy, tender steak – and delicious, flavourful aubergines. These aubergines were really a revelation for me - normally when cooking them you're careful that they don't absorb too much oil - but here, they are sweet, tender and juicy - absolutely perfect. You’ll notice I don’t really advise much in terms of quantities – feel free to add as much of each “layer” to the roll as you enjoy.
The Ultimate Mediterranean Steak Roll
12cm portion of baguette, sliced horizontally
smear of butter
Mediterranean Delicacies Olive Tapenade
Mediterranean Delicacies Tzatziki
For the steak:
200g rump or fillet steak
1 tbsp balsamic vinegar
½ crushed garlic clove
dash of olive oil
thyme leaves, removed from the stalk
salt and pepper to taste
For the aubergine:
baby aubergines, sliced thinly horizontally
1 tbsp olive oil
½ crushed garlic clove
Heat a frying pan on a medium-high heat. Coat your steak in a little olive oil, season and fry until done to your liking. Remove from the pan and allow to rest on a board. In a small rectangular dish, add the balsamic vinegar, garlic, olive oil and thyme, stir until mixed. Slice the steak into thin (ish) slices, and add to the vinegar mixture, stirring until each slice is well coated. Allow to rest.
In the same frying pan, add a little olive oil, and your aubergine slices over a medium high heat. Fry on each side until slightly charred and mostly tender.
Remove from the heat and place in a bowl, with the remaining olive oil and garlic – stir until well combined.
To assemble – butter each side of your baguette, spreading olive tapenade on one side, and tzatziki on the other. Top with the rocket, halved cherry tomatoes, aubergine and finally the steak slices. Close the sandwich and enjoy.
Recipe by the Gorgeous Gourmet - http://www.thegorgeousgourmet.co.za/2013/04/recipe-ultimate-mediterranean-steak-roll.html