Panini Steak Sandwiches With Pickled Peppers And Crispy Baby Potatoes

Steak sm

This is a fantastic recipe to entertain with. We had friends over on Sunday afternoon and it was a perfect lazy Sunday afternoon meal! It was stress free entertaining because it was quick and easy and tasty! You can do the steaks on a braai (barbecue) or you can do then in a pan. You can add whatever you like to the steak sarmies but I find that keeping it simple highlights the flavour of the steak – which is the hero of the dish! You don’t want to overpower that with adding too many ingredients.

1 kg good quality steak (sirloin, porterhouse or any of your favourite cuts – I used porterhouse) cut about 2cm /  2.5cm thick (about 4 large steaks)

1 small jar of pickled, grilled red peppers

1 handful of italian flat leaf parsley

1 handful of Thyme leaves

Salt and Pepper to season

Horseradish

Olive oil

100g butter

10 baby potatoes

6 cloves of garlic

2 sprigs rosemary

2  – 3 handfuls of micro greens

6 small panini loaves

– Start with your potatoes.  wash them and cut any large potatoes in half, then add all of them to the large heavy based casserole dish that can go on the stove top and oven. Add a good pinch of salt. Peel and bruise the garlic cloves and add them to the casserole dish. Pour in enough cold water to cover, then bring to the boil and cook for 12 to 15 minutes, or until cooked through.

– While the potatoes are cooking, you can prepare the paninis. Slice them and drizzle them with a little bit of olive oil. Then lightly spread one side with a very thin layer of horseradish. (You can add more if you like!). Lay them out so that when the steak is ready you can place them on the paninis easily.

– Drain the potatoes in a colander and let them steam ‘dry’ for a little while.  Return the pan to a high heat, add a good lug of olive oil, and tip the potatoes and garlic back in. Use a potato masher to lightly burst the skins open (don’t mash them though). Add a few sprigs of rosemary and a pinch of salt. Toss every couple of minutes until golden and crisp. (You can finish them in the oven if you want to)

– Finely chop the pickled red peppers on a large clean board. (Save some of the juice that they come in).Finely chop a few parsley leaves, mixing them in with the peppers. spread them out a little to make a ‘bed’ for the steaks (divide the pepper mixture over  two boards). Drizzle over a little bit of the pickling juice.

– Put the steaks on a different (clean) board. Sprinkle with salt & pepper, pick and scatter over the thyme leaves, and drizzle with olive oil. Rub the flavors into the meat, then flip over and repeat on the other side. Pound the steaks once or twice with your fists to flatten them a little, then put into the screaming-hot grill pan to cook for 1 to 2 minutes on each side for medium rare, or longer if you prefer. This depends on the thickness of your steaks, of course, so use your instincts and cook them to your liking. Add a blob of butter in near the end of the cooking and let it get hot and coat the steak before taking it out of the pan.

– Take the steaks out of the pan and place them on the ‘pepper bed’ and let them rest with the juices running into the pepper mixture.  When you are ready to slice, take them off the peppers, scrape the peppers to one side and slice the steak into strips (not too thin) at an angle. Mix the slices up with all the peppers, parsley and any meat juices and then place on the paninis. Repeat with the other steaks on the other board.

– Top the steak with micro greens or with rocket or baby spinach (micro greens look prettier and add more variety).

– Pile  the steak rolls on a large platter and then arrange the potatoes around them. Finish off by sprinkling with a few more micro greens.  And serve immediately.

Serves 6

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