Steak Sarmies with Chunky Tomato Ginger Chutney

Summer is well on its way (hooray!) and we can look forward to plenty of sunshine, outdoor time around the braai and some fresh and summery flavours! Wednesday the 24th of September is National Heritage Day, also known as National Braai Day around South Africa, and I was inspired to make these easy and delicious steak sarmies topped with homemade tomato and ginger chutney. 

Many South Africans will be firing up their braais this Wednesday and this is a great addition to the menu, but you can of course cook the steak on a griddle pan if you prefer. The chutney should be made ahead of time and this recipe will make more than you need for two sarmies. Store leftover chutney in the fridge and serve with crusty bread and strong cheddar, roasted meat, veggies or just about anything really! 

If you are looking for more braai inspiration why not also check out this mielie bread or braai pizza? I would love to hear about your favourite braai recipes. Enjoy the holiday!

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STEAK SARMIES with 

CHUNKY TOMATO & GINGER CHUTNEY

Serves 2 

For the chutney (makes 1 litre): 

1kg tomatoes, roughly chopped 

500g red onions, halved and thinly sliced 

1 tsp (5ml) crushed garlic

2 tsp (10ml) ginger paste

200g white sugar

150ml white vinegar

1/4 tsp chilli flakes

1 tsp (5ml) ginger paste to add at the end

sterilised jar(s) for storage

For the sarmies:

1 large ciabatta
olive oil for drizzling
300g steak
salt
pepper
15g rocket, rinsed

Step 1.) To make the chutney, place all of the ingredients, except for 5ml ginger paste in a large pot. Bring to the boil while stirring, then reduce the heat and allow to simmer for approximately 1.5 hours until the liquid has reduced and the chutney has thickened.

Step 2.) Stir in the remaining teaspoon of ginger paste. Remove the pot from the heat and pour the chutney into your sterilised jar(s). Allow to cool, then store in the fridge.

Step 3.) Cut the ciabatta in half and slice each halve lengthways. Heat a griddle pan over a high heat. Open each ciabatta, drizzle the inside with olive oil and place oil side down on the griddle pan to char slightly. 

Step 4.) Drizzle the steaks with some olive oil and season with salt and pepper. Cook over the coals for a few minutes on each side until done to your liking. Alternatively cook the steak in a griddle pan.  Remove from the heat and set aside.

Step 5.) Arrange the rocket on the ciabatta. Slice the steak into diagonal slices and place these on top. Top with a generous dollop of tomato chutney and serve immediately.