3 recipes to stretch your steak for supper

Prep all the elements for these South African inspired tostadas and have a fun “assemble your own” family dinner. Simply make a larger batch of veg if you want to feed more than four.

Ingredients:

• 400 g Rump steak
• Sunflower oil, for rubbing
• Sea salt and freshly ground pepper, to taste
• For the monkeygland sauce:
• 3 garlic cloves, finely chopped
• 1 onion, finely chopped
• 1 T sunflower oil
• ½ cup water
• 1 x 400 g can Italian whole tomatoes
• ½ cup tomato sauce
• ½ cup chutney
• 6 T sugar
• 3 T red wine vinegar
• 1 t chipotle Tabasco
• For the tostadas:
• 4 white flour wraps, toasted
• ½ red cabbage, finely sliced
• 3 Woolworths Supersweet Sweetcorn, cobs charred and cut off the cob
• ¼ cup red wine vinegar
• 2 t parsley, roughly chopped
• 3 T olive oil
• 1 lemon, zested

Method:

1. Rub the rump with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 3 minutes on each side. Set aside to rest.
2. To make the monkeygland sauce, fry the garlic and onion in the oil until golden. Add the remaining ingredients and cook over a medium heat for 40 minutes, stirring occasionally.
3. To make the tostadas, place the toasted wraps on a wire rack to cool. Toss the cabbage, corn and red wine vinegar together. In a separate bowl, mix the parsley, olive oil and lemon zest until combined.
4. To serve, cut the rump into generous chunks and pour over the monkeygland sauce. Top the wraps with the cabbage mixture and drizzle with the parsley sauce. (Recipe: Abigail Donnelly)

(Serves 4)

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The great thing about steak pie is that you can opt for a cheaper cut of steak, or hide kidneys, mushrooms or even brinjals in the sauce to bulk it up. Thanks to Woolworths Frozen Röstis and a sachet of Woolworths Gravy, this recipe is also much easier to make than you might think.

Ingredients:

• 1 x 500 g packet Woolworths Frozen Röstis
• 2–3 red onions
• 2 T olive oil
• 10 g fresh thyme
• 4 cloves garlic, crushed
• 1 x 750 g Rib-eye steak
• 2 T olive oil
• 1 x 400 ml sachet Woolworths Gravy
• ½ cup water

Method:

1. Preheat the oven to 200°C.
2. Bake 1 x 500 g packet Woolworths Frozen Röstis for 15 minutes.
3. Cut 2–3 red onions into chunks, then fry in a large pan over a medium heat with 100 g butter, 2 T olive oil, 10 g fresh thyme and 4 cloves crushed garlic until just tender.
4. Slice 1 x 750 g rib-eye steak very thinly and fry in batches for 1–2 minutes in 2 T olive oil. Season to taste and add to the onions.
5. Add 1 x 400 ml sachet Woolworths Gravy and ½ cup water, then simmer for 45 minutes. Rest in the pan for 15 minutes.
6. Season to taste, then transfer to an ovenproof dish and top with the parbaked röstis.
7. Bake for 20–25 minutes, or until bubbling and golden. (Recipe by Hannah Lewry)

(Serves 4)

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Minute steaks are underrated, but they have loads of potential and are more budget-friendly than premium cuts like fillet. These wraps will make you see the humble cut of steak in a whole new light. Plus they only take 35 minutes to make!

Ingredients:

• 4 x 250 g minute steaks
• 5 T olive oil
• Sea salt and freshly ground black pepper
• 2 brinjals, thinly sliced
• 6 baby marrows, thinly sliced lengthways
• 70 g fresh rocket, rinsed
• 8 mini basil-pesto wraps, toasted
• Potato salad, for serving
• Chives, chopped, to garnish
• For the monkeygland sauce:
• 1 T olive oil
• ½ onion, finely chopped
• 2 cloves garlic, chopped
• 2 T tomato sauce
• 3 T honey
• 2 T sweet chilli sauce
• ½ x 410 g can diced tomatoes
• 1 t ground cumin
• 1 T smoked paprika
• 3 T Worcester sauce
• 2 T chutney
• 1 T balsamic vinegar

Method:

1. Drizzle the steaks with 2 T olive oil and season with a generous crack of black pepper.
2. Set aside while you make the monkeygland sauce, then grill the steaks over smouldering coals for 4 to 5 minutes a side, depending on the thickness of the steak and how you like your meat cooked.
3. Remove from the heat and set aside to rest. Toss the brinjal and baby marrow slices in the remaining olive oil and season lightly, then grill over hot coals until charred.
4. Sandwich the steaks, topped with monkeygland sauce, vegetable strips and rocket, between toasted wraps and serve with potato salad garnished with chopped chives.
5. To make the monkeygland sauce: Place a small pan over a medium to low heat, add 1 T olive oil and, when hot, add the onion and garlic and fry gently until softened.
6. Stir in the remaining sauce ingredients and reduce until thickened. Remove from the heat and allow to cool. (Recipe by Abigail Donnelly)

(Serves 4)

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