Steak Sarmies with Red Onion and Pear Relish

Ingredients

Cooks in:20 minutes        Serves:4

• 500g rib-eye or rump steaks
• a generous pinch of salt and freshly ground black pepper
• 1 Tbsp olive oil
• 4 ciabatta rolls, halved
• a handful of fresh rocket, for serving
• 4 toothpicks

For the Red Onion & Pear Relish

• 1/2 Tbsp olive oil
• 1/2 Tbsp butter
• 1 large or 2 medium sized red onions, chopped
• 1 sprig fresh rosemary
• 4 ripe pears, peeled, cored and roughly chopped
• 2-3 tsp brown sugar
• 2 tsp lemon juice
• Pinch of salt and freshly ground black pepper

Honeyed Sweet Potato Wedges

• 4 medium sweet potatoes, peeled and chopped roughly into wedges
• 1-2 Tbsp runny honey
• Pinch of cinnamon and nutmeg
• Salt and freshly ground black pepper

What to do

1. Season the steaks with salt and pepper on all sides and set aside.

2. In a small frying pan, heat the olive oil and butter and when the butter starts to foam, fry the onions, rosemary, pears and sugar for 15 minutes or until the onions are a lovely golden brown colour. Roughly mash the relish using a fork, season to taste with the lemon juice, salt and pepper and set aside.

3. Meanwhile, preheat your braai or bbq grill, or griddle pan.

4. Heat 1 Tbsp olive oil in a frying pan until a corner of a piece of steak sizzles immediately when dipped in the pan to test. Fry the steaks for approximately 3-4 minutes on each side for medium-rare (varies depending on thickness). Remove and cover with tinfoil and set aside to rest for 5-10 minutes before slicing thinly.

5. Assemble your sarmies, close using a toothpick and serve immediately.

Honeyed Sweet Potato Wedges

1. Pre-heat oven to 200C. Distribute the potato wedges evenly on a lightly oiled baking tray.

2. Drizzle over the honey and sprinkle over the spices then roast on the middle shelf of your oven for approximately 40-45 minutes or until well cooked and golden. If you like you can make them extra crispy by turning on the grill for the last 3-4 minutes.

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