TREAT DAD

ASADO STUFFED STEAK

Serves 2

Olive oil

100g bacon, diced

1 red onion, finely diced

1 clove of garlic, finely chopped

1 red chilli, deseeded and chopped

1 spring onion, sliced

30ml (2 tbsp) balsamic vinegar

15ml (1 tbsp) brown sugar

Salt and freshly ground pepper to taste A small handful of coriander, finely chopped

125ml (½ cup) cooked rice

2 x 250g rump steaks

Preheat a splash of olive oil in a pan and fry the bacon. Add onion, garlic and chilli and fry for 1 minute. Add the spring onion, balsamic vinegar and sugar. Allow to cook for 2 minutes. Remove from the heat, season and mix in coriander and rice. Cool. Using a sharp knife cut a deep slit, horizontally into the middle of the steak without cutting right through. Season, spoon stuffing into the cavity and close with toothpicks. Preheat a griddle pan till smoking hot, add a splash of olive oil and cook steak till done to order. Remove from heat, cover with foil and rest for 10 minutes before serving.

FATHER’S DAY SPECIAL

For a taste of Argentina, surprise dad with a cooking class and together you can learn how to make this delicious steak, served with a chimichurri sauce and a Rio de la plata salad. For starters make chorizo empanadas and finish off with a dulche de leche flan. Where: PnP Good Food Studio, cnr Republic Road and William Nicol Drive, Sandton Dates: Thursday June 21 OR Thursday August 2, 6-9pm

Cost: R480 per person, less 20% discount exclusive to Sunday Times readers quote ST Father’s Day. Booking: Call 011 998 3310 or email goodfoodstudio@pnp.co.za