THE BRAAI GATSBY

600g rump or sirloin steak 15ml (1 tbsp) oil Salt and freshly ground black pepper 15ml (1 tbsp) masala spice

Rösti:

1 onion, peeled 4 medium potatoes, peeled or with skins on 5ml (1 tsp) salt 2.5ml (½ tsp) pepper 30ml (2 tbsp) olive oil 30ml (2 tbsp) butter

Other ingredients:

1 large baguette Soft butter (for spreading on the bread) Crisp lettuce leaves, washed 2–3 ripe tomatoes, sliced 2 onions, sliced and fried in oil until caramelised 100g cheddar cheese, grated 2.5ml (½ tsp) peri-peri powder, or to taste 125ml (½ cup) mayonnaise Coat the steak with oil, then season it evenly and rub with the masala spice. Cover and marinate for a few hours or overnight. For the rösti, coarsely grate the onion and potatoes into a mixing bowl, add the salt and pepper and mix well. Heat the oil and butter in a flat-bottomed cast-iron pot or flameproof pan over a medium-hot fire. Put the rösti mixture in the pan, using an egg lifter or a spatula to flatten it. The rösti should be about 1cm thick. Fry until golden brown on both sides, which should take about 3–5 minutes a side. Remove from the pan. If you made smaller rösti, they can be served whole. If bigger, slice them into quarters.

Braai the steak over very hot coals for 4 minutes a side, then take it off the fire and leave on a wooden board to rest a few minutes. Cut the baguette open lengthways (but not completely through) and spread butter on the inside. Keeping it open, toast the buttered side over the coals for a minute or two. Place a few lettuce leaves on the bottom half of the bread. Top with slices of tomato and pack rösti pieces on top of that. Slice the steak into thin strips and add to the baguette together with the caramelised onion and cheese. Mix the peri-peri into the mayo and spread it on the inside top half of the baguette. Close the sandwich and slice into four pieces.

Serves 6 — Recipe and image © Red Hot, by Jan Braai (Bookstorm/Pan Macmillan, R275)