Steak Prego Roll

This is probably a South African-Portuguese combination. Whatever their origins, I love prego rolls and actually crave them at times. The steaks should just be about 1/2-inch thick and the wine not be too heavy. The best bread rolls to use are the floury kaiser type. You have to have everything ready, as the meat will only take a couple of minutes to cook and these really need to be eaten warm.

2 (4-1/2-ounce) soft rump steaks

1/2 cup red wine

2 large garlic cloves, lightly crushed with the flat of a knife

Sprig of fresh rosemary

3 tablespoons olive oil

1-1/2 tablespoons butter

2 kaiser rolls, halved

Chopped chiles in oil (see page 160 of the book), to serve

Lemon wedges, to serve

Marinate the meat in the wine, whole garlic cloves, and rosemary for a couple of hours. Set aside, covered, in a cool place. If it is in the refrigerator, bring it back to room temperature before cooking.

Reserving the marinade, pat the meat dry with paper towels. Heat a large nonstick skillet to very hot and add 1 tablespoon of the olive oil. Fry the steaks quickly on both sides until cooked and lightly golden, sprinkling a little salt on the cooked side. Take care not to overcook and dry out the meat. Transfer the meat to a plate. Remove the rosemary sprig and quickly add the marinade to the pan with the butter. Return to the heat and cook until it bubbles up and thickens slightly.

Spoon some juice over the bottom half of each roll, top with a steak, drizzle over a little more juice, and then dip the cut side of the roll top in the pan juice. Drizzle any remaining juice and about a tablespoon of olive oil over each steak. People can dress their rolls themselves with a bit of chopped chile in oil, salt, and lemon juice.

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