Whilst surfing for things to do with my water buffalo meat–yeah beef is banned in my part of India–I came across gorgeous looking dish. I didn’t bother to read the recipe or to figure out how complex it would be, or how many hours of back-breaking labour it would involve before I’d set me mind and heart and stomach on it. The plans for a Sunday dinner were fixed, at least in my mind.
A steak definitely calls for sides of mashed potato, so the pots went into the oven, unsalted butter was called for and the stage was set. Wait…my favourite butcher had no meat That was surely not going to dampen my spirits..my entire weekend depends on the food I cook! A quick trip to Godrej’s Natures Basket and I managed to lay my hands on Prasuna’s steaks. That would have to do.
I would have preferred thinly sliced sirloin steaks, but foodies in Mumbai have little choice. The steaks were tenderised to the dimensions I wanted and marinated in flavours that would surely work their magic on the meat. For the glaze I used my very own Jack Daniels Barbecue Sauce, I somehow prefer the home-made flavours than the bottled ones. Though this sauce always occupies prime space in my refrigerator. It’s perfect with everything from a burger to a hot dog to even a grilled chicken sandwich.
I also kept my steaks large, you could chop it into thinner strips to make say 2 roll-ups from one tenderised steak.
But coming back to the roll-ups. Here’s how you make them:
Time taken: an hour
Prep time: 30 minutes
Cooking time: 30 minutes
Skill level: Skilful
- 2 200 grams steaks, or 4 thinly sliced sirloin steaks
- Assortment of fresh veggies: I’ve used zucchini, red, green and yellow bell peppers and carrot
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh rosemary
- Olive oil to cook
- Salt and pepper for seasoning
- 2 tablespoons of Barbecue Sauce
- 1 tablespoon garlic oil
1. Use a tenderiser to bring the steak down to a really thin slice.
2. Marinate it with salt, pepper, Worcestershire sauce and rosemary for about 20 minutes.
3. While the meat is marinating, chop the veggies to match stick size. Saute the veggies in garlic oil till they are cooked, but crisp. set aside. It’s really important to not over-cook the veggies, or you will end up with soggy veggies without a bite in them at the end of the cook.
4. To assemble the steak rolls, place the marinated meat on a board. Add a sizeable portion of the veggies in the centre and roll it up. You use a toothpick to hold the roll in place, but I didn’t need to. If you use one, make sure you dip it in water before you use it.
5. Heat a large skillet, add olive oil and place each roll on the hot oil, seam side down. If you wish you could add your favourite steak and grill flavour enhancer at this point. Cook the roll on all sides, till cooked, shouldn’t take more than 7 minutes in all.
6. Brush on the barbecue sauce and give the rolls a quick cook on a high flame.
7. Once done serve immediately with Mashed Potato and a salad.