I don’t know why, but for some reason I have these set ideas of which side dishes are meant to be served with certain mains. I will serve green beans, carrots, broccoli, cauliflower or pumpkin with any roast or stew, but I will never serve it with steak, ribs or chops.
Side dishes to pork chops must be potatoes such as roasted potatoes, potato rösti, mashed or salad and apple in any form. With lamb chops or ribs I will serve any potatoes; sweet potato or any other potato dish, mealies, mealie porridge (pap), or salads such as tomato, beetroot or a green salad.
I use to believe that steak must be served with any potato dish and a greek salad. With the exception of a prego steak roll, I would never serve steak with bread. O my, how wrong was I all these years! The husband of a friend of mine recently whip together some steak rolls on a Saturday afternoon and I fell in love with these steak rolls. He fried the steak and after it was done to his liking placed it onto a plate to rest. He added some finely chopped garlic to the same pan and after a couple of minutes fried panini rolls in the pan. The rolls was topped with some greek salad (he bought the salad consisting of lettuce, cucumber, tomatoes and feta.) This was topped with slices of the steak and drizzled with mustard sauce. He made it in about 20 minute’s time and it was a delicious lunch.
It is a great dish to serve as supper and especially children will enjoy it. This recipe will serve four.
For the steak roll:
freshly grounded black pepper
20ml olive oil
400g thick-cut sirloin steak
sea salt flakes (I prefer Maldons)
1 garlic clove, finely chopped
4 panini rolls, sliced in half
2 tomatoes, sliced
Place the freshly grounded black pepper into a griddle pan and heat over very high heat until very hot.
Add the olive oil and heat.
Add the steaks and fry for 3 minutes per side. Remove from pan and season with sea salt flakes. Leave to rest.
Reduce the heat and melt the butter in the same pan and fry the garlic until soft. Place the halved panini rolls into the griddle pan and cook for 2 to 3 minutes on each side until lightly browned.
Top one half of the paninis with lettuce leaves and slices of tomato. Season with salt and pepper.
Cut the steak into thick slices and place slices on top of tomatoes.
Drizzle with mustard sauce and top with the top half of the panini.