Raise the Steaks

Looking for a new way to serve steak? This steak salad by Abigail Donnelly is it. She roasts red peppers and brinjal until deliciously caramelised, and tops them with perfectly cooked steak. Abi serves it with pita bread and hummus, but you can serve it with whatever you'd like.

🔪 Easy
🍽️ 4
🥣 20 minutes
⏲️ 35 minutes

📌 Ingredients:

• 2 red peppers, roughly chopped
• 1 brinjal, roughly chopped
• 2 T olive oil
• 2 T canola oil
• 700 g rump steak
• 10 g Italian parsley, roughly chopped
• sea salt and freshly ground black pepper, to taste
• 4 pita breads, toasted
• hummus, for serving 

📌 Method:

1. Preheat the oven to 180° C. Toss the red peppers and brinjal with the olive oil, then place on a tray and roast for 30 -35 minutes, or until caramelised and tender.

2. Meanwhile, heat a large pan over a high heat, then add the canola oil. Once the oil starts smoking, add the steak and cook for 3 minutes on each side, or until slightly caramelised. Allow to rest for 10 minutes before slicing. 

3. Toss the roast vegetables with the parsley and season to taste. 

4. Assemble the pitas by stuffing them with hummus, sliced steak and roast vegaetables. 

Cook's note: Keep a stash of pita breads in the freezer so you always have them on hand.

SHOP THE RECIPE

🔪 Easy
🍽️ 4
🥣 10 minutes
⏲️ 20 minutes

📌 Ingredients:

• 8-10 baby sweet potatoes, sliced
• 125 g creme fraiche
• 2 limes, zested and juiced
• sea salt and feshly ground black pepper, to taste
• 4 T olive oil
• 600 g rib-eye steak
• 1 x 160 g jar Woolies Asian teriyaki sauce
• 1 T smoked paprika
• 15 g fresh coriander
• 15 g fresh basil

📌 Method:

1. Parboil the sweet potatoes in salted water until just cooked, about 8 - 10 minutes. Drain and set aside. Mix the creme fraiche with the lime juice and zest and add salt to taste.

2. Heat 2 T olive oil in a pan and cook the steaks to your liking, adding the teriyaki sauce and for the last 2 - 3 minutes of cooking time, basting the steaks until caramelised and sticky. Allow to rest. 

3. While the steaks are cooking, heat the remaining olive oil in a clean pan and fry the cooked sweet potatoes until golden and crispy, about 10 - 12 minutes. Sprinkle with the paprika just before serving. 

4. Slice the steak and serve with the warm potatoes, creme fraiche and herbs tossed in olive oil.  

Cook's tip: I always slice steak before serving; it makes it go further, and pouring over the pan juices adds extra flavour.

SHOP THE RECIPE

🔪 Easy 
🍽️ 4 
🥣 15 minutes 
⏲️ 15 minutes

📌 Ingredients:

• For the cafe de Paris butter:
• 20 g parsley
• 2 cloves garlic, chopped
• 125 g butter
• 1 t curry powder
• ½ ground turmeric
• 1 Worcestershire sauce
• 1 lemon, juiced
• ½ t paprika
• salt, to taste
• For the steak:
• 2 x 150 g rib eye steaks
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste
• frozen chips, cooked, for serving 
   

📌 Method:

1. Blend the butter ingredients until smooth. Place into a bowl, cover and chill.

2. Preheat the air-fryer to 200° C. Rub the steaks with olive oil and season. 

3. Place the steaks in the air-fryer basket and cook to your liking as per notes below.

4. While the steaks are resting, place the butter into a bowl and melt in the air-fryer for 5 minutes at 180° C.

5. To serve, slice the steaks and pour over the butter. Serve with frozen potato chips cooked in the air-fryer at 180° C for 10 -15 minutes. 

Cook's tip: For a rare steak, set the time on your air-fryer to 10 minutes at 200° C and turn the meat after 5 minutes. For a medium steak, set the time to 12 minutes and turn at 6 minutes. Rest the steak for 3 minutes.

SHOP THE RECIPE

🔪 Easy
🍽️ 4
 

📌 Ingredients:

• 2 T olive oil
• 1 x 500 g packet Woolies frozen rostis
• 2 - 3 red onions
• 1 t - 2 t crushed black pepper
• 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 Woolie gravy
• ½ cup water
   

📌 Method:

1. Preheat the oven to 200° C.

2. Bake 1 x 500 g packet Woolies frozen rostis for 15 minutes. 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, pepper and 4 cloves crushed garlic until just tender.  

3. Slice 1 x 750 g rib-eye steak very thinly and fry into batches for 1- 2 minutes in 2 T olive oil. Season to taste and add to the onions.

4. Add 1 x 400 ml sachet Woolies gravy and ½ cup water, then simmer for 45 minutes. Add more pepper to your taste. Rest in the pan for 15 minutes. 

5. Season to taste, then transfer to an ovenproof dish and top with the parbaked rostis. Bake for 20 -25 minutes, or until bubbling and golden. 

SHOP THE RECIPE

🔪 Easy
🍽️ 6
🥣 25 minutes
⏲️ 1 hour

📌 Ingredients:

• 700 g sweet potatoes
• 2 - 3 T olive oil
• ½ cup honey
• 3 T red wine vinegar
• sea salt and freshly ground black pepper, to taste
• For the wild mushrooom sauce:
• 300 g Woolies exotic mushrooms, torn
• 2 - 3 T olive oil
• ¼ cup sherry vinegar
• 50 g butter
• 2 sprigs fresh thyme
• 2 cups cream
• For the salsa verde, mix
• 50 g capers, drained and chopped
• 1 T red wine vinegar
• 2 T olive oil
• 10 mg mint, finely chopped
• 10 g basil, finely chopped
• 10 g parsley, finely chopped
• 4 free-range rib-eye steaks, braaied and sliced
   

📌 Method:

1. Preheat the oven to 200° C. Bake the sweet potatoes until tender and cooked through. 

2. Tear each potato apart, drizzle with the olive oil and honey and toss to coat. Drizzle over the red wine vinegar, season and bake again until very caramelised and sticky. 

3. To make the mushroom sauce, pan-fry the mushrooms in the olive oil in batches in a very hot pan until golden. Season. Return all the mushrooms to the pan, reduce the heat to medium and add the sherry vinegar. Deglaze the pan for a minute. 

4. Add the butter and thyme and fry for a further minute, then add the cream. Simmer for 10 minutes until reduced and silky.

5. Serve the steaks with the mushroom sauce, salsa verde and sweet potatoes. 

SHOP THE RECIPE