Category: Beef Recipes, Bread Recipes, Breakfast Recipes, Dinner, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes
Cuisine: African, European, Italian/USA, Mediterranean, Mexican Food, South African
Cooking Method: Stove Top
Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
20 Mins
Total Time:
25 Mins
A summer meal just for the hot Chili lovers.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Put the Carrot, Cucumber and Onion in a shallow dish with the Vinegar and Sugar and toss to coat. Cover and chill in the fridge for 20 mins.
- 2. Meanwhile, brush the Steak on both sides with a little Oil season with Black Pepper and sprinkle over the finely chopped Chili. Heat a griddle pan over a high heat. Add the Steak and cook for 2 to 3 mins each side for medium-rare (depending on thickness). Transfer to a warm plate and cover and rest for 5 mins.
- 3. Thinly slice the Steak. Cut the Baguettes lengthways almost but not all the way through and open out. Spread the Mayonnaise over one half of each. Drain some of the pickled vegetables and divide between the rolls. Pile the steak on top drizzle over the Chilli Sauce and garnish with Coriander leaves and the sliced Chilli. Serve with the rest of the drained pickled Vegetables on the side.
