Debbie McLaughlin’s steak roll with garlic crème
OLD MAN'S STEAK ROLL WITH GARLIC CRÈME Chef and owner, Hilda's Kitchen at Groote Post wine farm, Darling "My steak roll was designed to complement the Groote Post Old Man's Red. It has been on the menu since we started the restaurant eight years ago. Once we tried to leave it off and were almost lynched."
- Garlic crème:
- 3 large egg yolks
- 15ml (1 tbsp) balsamic vinegar
- 1 whole head of garlic, roasted, pulp pushed out
- 250ml (1 cup) sunflower oil
- Other ingredients:
- 45ml (3 tbsp) olive oil
- 1 large onion, finely sliced
- 30ml (2 tbsp) balsamic vinegar
- Sea salt and freshly ground black pepper
- 16 thick slices of fillet steak
- 4 panini rolls, halved
- Bunch of fresh rocket
- 4 plum tomatoes, slow-roasted
For the garlic crème, place the egg yolks, balsamic vinegar, garlic pulp, salt and pepper in a food processor and blend, adding a few drops of oil. When the sauce starts to thicken, add the oil in a steady stream, blending until all the oil is incorporated. If too thick, mix in a tablespoon of water. Set aside.
Heat 30ml (2 tbsp) of the olive oil in a pan and fry the onions for about 15 minutes until golden. Add the vinegar, salt and pepper and cook for a minute or so until caramelised. Remove and set aside.
Using the same pan, heat the remaining oil over high heat. Add the steak, season and cook for a minute, turning and cooking on the other side for a minute.
Spread each roll with the garlic crème. Top with rocket, roasted tomato, fried onions and four slices of steak. Serve with chips.