What Philly steak is to the U.S, Masala steak is to Cape Town. Now its popularity (and versatility) doesn’t restrict itself to toasted sandwiches only. It is also the ideal filling for one of Cape Town’s most prized street food favourites namely the “GATSBY”. Simply described as a large loaf of french bread filled with way too much fries, drizzled with chili sauce and a scattering of brightly coloured Peri-Peri spice. That’s the flavours of home.
4 Rump steaks (tenderised) or 700 g tenderised steak
1 large onion (cut into slices)
1 small tomato or ½ a medium or large ripe tomato (skinned and finely chopped)
2 Tbsp (30 ml) canola or sunflower oil
¼ C (60 ml) of water (at the end)
1 tsp (5 ml) crushed garlic
½ tsp (2.5 ml) finely grated ginger
¼ tsp (1.25 ml) black mustard seeds
1 Tbsp (15 ml) meat tenderiser
¼ tsp (1.25 ml) red chilli flakes
1 tsp (5 ml) ground cumin
1 tsp (5 ml) roasted masala or paprika
2 Tbsp (30 ml) sunflower or canola oil
Sea salt flakes to taste
1. Cut the steaks into half palm-sized portions and place them into a large bowl.
2. Add all the ingredients for the wet rub into the bowl and gently massage this onto the steak. Cover with cling wrap and allow to rest for approximately 15 minutes at room temperature.
3. Heat the oil in a frying pan or pot over high heat and add the onion slices.
4. Braise the onions for approximately 5 minutes and add to this the chopped tomato. Continue to cook on high for 2 to 3 minutes.
5. Add the steak to the rest of the ingredients and cook covered on high for 10 minutes.
6. Reduce the heat to low, allow the steak to simmer gently, and reduce the sauce further. If you find that much moisture has evaporated, add a ¼ cup of water. You can do the same if you prefer a slightly saucier gravy for the steak.
7. Turn the heat down completely and serve hot with your favourite bread and fries.
