Harissa Steak Roll with Caramelized Onions – Anina Meyer

Anina Meyers Harissa Sauce Steak RollsHarissa Steak Roll with Caramelized Onions by Anina Meyer

Anina says: “I love busy weeks.  Really, I do.  When your days are busy, (work busy) you kind of reach a sense of accomplishment and intellectual fulfillment like no other.  It almost feels like the more you do, the more you want to do.  And then, busy days calls for proper Steak Rolls…”

Harissa Steak Roll with Caramelized Onions

Preparation Time 20 minutes
Cooking Time 20 minutes
Servings 4 people

Ingredients

Steak
15 ml olive oil
300 gr rump steak sliced into slivers
salt and black pepper to season

Harissa Paste
1 red pepper cut into chunks and roasted
2 cloves garlic minced
3 bird’s eye chili finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon paprika
1 lemon juice retained
10 ml olive oil
3 tablespoons tomato puree
salt and black pepper to season

Caramelised Onion
15 ml olive oil
2 onions peeled and sliced into rings
3 tablespoons balsamic vinegar

To Assemble
4 olive ciabatta rolls
80 gr curly lettuce
sprouts or microgreens to garnish
veggie crisps to serve

Instructions
First off, rub the steak with olive oil & heat a grill pan until very hot. Sear the steak on both sides for a few minutes, until done. Mine was medium rare by the way… Season with salt and black pepper and leave to rest.
Then, in a food processor, add all the ingredients for the harissa paste – and blend until smooth. Your paste can last for up to four days in the fridge. (and is super delicious with pasta, eggs or just plain anything).
In the meantime you can heat your oil in a saucepan for your caramelized onions, adding the onions by loosening their rings.
Sauté for about 5 minutes on high until they change colour. Turn down the heat, and cook for another few minutes until they become sticky and soft. Add the balsamic vinegar, mix, cook for one more minute and set aside.
Now you can slice your steak into slivers, assemble your sarmie and get the good times rolling.

Michael’s wine recommendation – CLICK HERE

Douglas Green Shiraz copy

aninameyerAnina Meyer

My blog paints a picture of utter passion for great fresh produce, quality ingredients and wonderful flavours and aromas (and maybe a few awesome products as well) – all whipped up and mastered from my rather inadequate little kitchen in Johannesburg and photographed in my own comfy home studio.

My name is Anina, an amateur turned pro recipe developer, blogger, food stylist, photographer, cook, sometimes baker and entertainer if you like.  Yes, despite what you might think, I have no formal culinary background as such, but had to quickly learn the ropes when I jumped head first into the family Cake Shop.  The rest is history…

I am honored to share my crazy, free and dynamic personality through my food with you.  Thanx for stopping by, grab your aprons, get cooking, and let me know how it went!

http://www.aninas-recipes.com

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