Harissa Steak Roll with Caramelized Onions
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…
When I got a mail from my friends over at Biltong@za, I was out of my skin when they agreed to supply me with some of their stunning meaty goodies for a bit of creative recipe development.
Creative was what I needed to be, to give justice to their amazing and generous delivery of a massive piece of rump steak for my recipe of Harissa Steak Roll with Caramelized Onions.
So, I decided to make my Steak Roll by grilling my steak for a few minutes on each side, serving it on an olive ciabatta with homemade harissa sauce and caramelized onion. Yes, you can just buy the harissa paste at woolies, if you are feeling slothful…
It is the ideal meal for a lazy Saturday next to the pool, cracking open a few cold ones and spending some quality time with a few buddies after your creative and successful week at work…
Ingredients for Harissa Steak Roll with Caramelized Onion:
For the steak:
- 15 ml olive oil
- 1 x 300 gr grade A rump steak
- Salt and black pepper to season
For the harissa paste: OR buy a store bought version if you like.
- 1 red pepper, deseeded, cut into chunks and roasted.
- 2 garlic cloves, peeled and minced
- 3 birdseye chillies, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- Juice of one lemon
- 10 ml olive oil
- 3 tablespoons tomato puree
- Pinch of salt and a few grinds of black pepper.
For the caramelized onion:
- 15 ml olive oil
- 2 onions, peeled and sliced into rings
- 3 tablespoons balsamic vinegar
- Two olive ciabatta rolls OR any other roll you like
- 80 gr curly lettuce
- Sprouts or micro greens for garnish
- Veggie crisps to serve
Method for Harissa Steak Roll with Caramelized Onion:
- First off, rub the steak with olive oil & heat a grill pan until very hot. – Or hit the steak on the braai – 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 color. 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.
To assemble your steak, you can layer your ingredients as you please. I used lettuce first, followed by the succulent steak, harissa sauce, onions and garnish. You get two huge steak rolls out of this recipe, that can easily be halved to serve four. You got to try this one before our summer braai time is done, and remember to pop into biltong@za’s stores to check out their amazing stock!
Ps: Check out their Facebook page & get grilling!