We love this recipe because, well, we love steak sarmies, but also because they are flavoured with South Africa’s own hot and sweet pepper – “Peppadews”
- 1 cup Peppadew peppers, drained
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 2 tablespoons sour cream
- Freshly ground pepper
- Vegetable oil, for brushing
- 1kg prego or minute steaks (6 steaks) / get it here
- Maldon salt
- 6 ciabatta or other rustic rolls, split open
Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 day ahead; cover and refrigerate.).
Preheat a grill to medium high and brush with vegetable oil. Sprinkle the steaks with 1 teaspoon salt and 1/4 teaspoon pepper. Grill about 4 minutes per side. Transfer the steaks to a cutting board and season with salt; let rest 10 minutes. Meanwhile, brush the insides of the rolls with vegetable oil and grill cut-side down until marked, about 1 minute.
Spread 3 tablespoons of the Peppadew mayonnaise on the bottom half of each roll, then spread 1 tablespoon blue cheese mixture on the top half. Slice the steak against the grain and divide among the rolls.
Recipe courtesy of Food Network Magazine