Toasted masala steak sandwich

I have grown up eating steak. Whenever we went to a restaurant, I would order a t-bone and then I was introduced to lazy aged rump and then I only ate that, until lockdown and now I have to eat just normal rump steak.

I grew up in a family of only boys, there were only two girl cousins growing and the rest were boys, so my appetite was groomed from a young age to eat like a cave man. I have known to devour a 500g steak and then still have place for ice cream. Now the steak only comes in 200g or 300g, wonder what happened to those 500g steaks of dim days. I am too embarrassed to go out eating with my parents, my mother is a veggie eater and my father, he loves his steak as well, but he prefers lady steaks, the smaller the better. Think his cave man appetite has passed its expiry date, because of late the old man can’t eat strong food anymore either.

I also seem to be the only one that had worms. I must have been about 12 or 13, when my mother thought I was anemic, because the bottom of my eyelids were pale, which is a sign of anemia, but because I eat so much red meat, she couldn’t understand why they were pale, so she dragged me to the doctor to get a blood test. A week later, the doctor phoned my mother, in fits of hysteria. My blood work was back, and the good news was that I was not anemic, but I had worms. My entire family could not contain themselves, the only one who didn’t find any of this funny was me! To this day, no matter what the family is talking about, somehow the conversation always includes my worms. This however did not put me off meat.

Apparently the best way to enjoy a good steak is to have it cooked medium rare, I used to be a well done girl, but with time I went down to medium well to well, now I am a medium to medium well girl. I am not sure I could do rare, the only rare meat I eat is Carpaccio, I love Carpaccio, I could eat it for breakfast, lunch, supper and for every snack in between.

With the prayers a few weeks away, my mother has banned me from buying any meat. She is making me use everything in the fridge, so that when we pray there is no meat in the fridge, so this week’s food menu consisted of whatever leftover pieces of meat, forgotten chicken that had somehow been pushed to the back of the freezer.

I came across this recipe, was just up my street, it would not only put the steak to good use, but also the eggs, that I accidently bought.

The recipe itself is super simple, the only thing I found was that there are a lot of small components that were required to make this sandwich.

The verdict, my father, kept complaining, that it is so big, how do I expect him to eat this, he ate half and then was full. I loved it and yes if I had to make it again, I would eat it. Okay maybe if someone else made it for me, I would eat it and if someone else would wash the dishes afterwards as well, that would be lovely, that would really push this sandwich over the top. Hint hint, parents.

Ingredients:

  • 2 x tbp olive oil.
  • 1 x onion, finely chopped.
  • 1 x bay leaf.
  • 2 x tsp ginger garlic paste.
  • ½ x tsp turmeric powder.
  • 1 x tsp dried chilli flakes.
  • 3 x tbsp. masala.
  • Salt to taste.
  • 500g x tenderized steak.
  • ½ x cup coriander, chopped.
  • 2 x slices of toasted bread.
  • Lettuce leaves.
  • Slices of tomatoes.
  • Fried eggs.
  • Slices of onion.
  • Freshly fired slap chips.

Method:

  • Heat the oil in a pan.
  • Add the onion, salt and bay leaf and sauté till the onions start to brown.
  • Add the ginger garlic paste, chilli flakes, masala and turmeric and give a good stir.
  • Add the meat, cover the pan with a lid and allow to cook for a few minutes.
  • Once the meat starts to change colour, add a little water, cover and cook till the meat is tender.
  • Remove from the heat, garnish with coriander.

To assemble:

  • Place a slice of toast on a plate.
  • Add a layer of lettuce, onion and tomato.
  • Add a layer of steak .
  • Add a fried egg.
  • Season well.
  • Top with another slice of toast bread.

Tell me what you think of this recipe