Skip to Content
icon
×
image

Masala Gatsby

I got the idea for this man size teenage hunger killer, from Bertus Basson’s book ‘Homegrown’. Like much of his delicious fare it is traditionally South African.
Masala Gatsby
  • icon
  • icon

You Will Need:

Masala Rub
  • 2 T (30 ml) medium curry powder
  • 1 T (15 ml) Ina Paarman's Masala Spice
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 T (15 ml) sugar
  • 2 cloves garlic, crushed
  • 2 sirloin or ribeye steaks ± 400 g
  • canola oil
To serve
  • 1 French loaf
  • 1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
  • 2 very ripe tomatoes, sliced
  • 1 red onion, finely sliced to rings
  • Ina Paarman’s Peach Apricot Chutney
  • 100 g mature cheddar, cheese grated
  • ¼ iceberg lettuce, finely sliced
Masala Rub
  • 2 T (30 ml) medium curry powder
  • 1 T (15 ml) Ina Paarman's Masala Spice
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 T (15 ml) sugar
  • 2 cloves garlic, crushed
  • 2 sirloin or ribeye steaks ± 400 g
  • canola oil
To serve
  • 1 French loaf
  • 1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
  • 2 very ripe tomatoes, sliced
  • 1 red onion, finely sliced to rings
  • Ina Paarman’s Peach Apricot Chutney
  • 100 g mature cheddar, cheese grated
  • ¼ iceberg lettuce, finely sliced

Ina’s Tip

Do take the time to rub the Masala Rub well into the steaks and leave them for a couple of hours for maximum flavour penetration.

Method:

Mix together all the Masala Rub ingredients.

Cut twice into the fat layer of the sirloin steaks to prevent them from curling during cooking.

Work the Masala Rub into the steaks with your fingers.

Refrigerate for a few hours or overnight on a plate, covered with cling film.

Brush the steaks with oil and braai, or pan-fry to your liking.

Once cooked and well rested, slice the steaks thinly across the grain.

Vlek the French loaf open lengthways and spread the cut sides generously with Sun-dried Tomato Pesto.

Distribute steak slices over the bread and top with remaining ingredients.

Cut into portions across the length.

Masala Gatsby

I got the idea for this man size teenage hunger killer, from Bertus Basson’s book ‘Homegrown’. Like much of his delicious fare it is traditionally South African.
Masala Gatsby

You Will Need:

Masala Rub
  • 2 T (30 ml) medium curry powder
  • 1 T (15 ml) Ina Paarman's Masala Spice
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
  • 1 T (15 ml) sugar
  • 2 cloves garlic, crushed
  • 2 sirloin or ribeye steaks ± 400 g
  • canola oil
To serve
  • 1 French loaf
  • 1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
  • 2 very ripe tomatoes, sliced
  • 1 red onion, finely sliced to rings
  • Ina Paarman’s Peach Apricot Chutney
  • 100 g mature cheddar, cheese grated
  • ¼ iceberg lettuce, finely sliced
Ina’s Tip

Do take the time to rub the Masala Rub well into the steaks and leave them for a couple of hours for maximum flavour penetration.

Method:

Mix together all the Masala Rub ingredients.

Cut twice into the fat layer of the sirloin steaks to prevent them from curling during cooking.

Work the Masala Rub into the steaks with your fingers.

Refrigerate for a few hours or overnight on a plate, covered with cling film.

Brush the steaks with oil and braai, or pan-fry to your liking.

Once cooked and well rested, slice the steaks thinly across the grain.

Vlek the French loaf open lengthways and spread the cut sides generously with Sun-dried Tomato Pesto.

Distribute steak slices over the bread and top with remaining ingredients.

Cut into portions across the length.

Basket

Your Basket is Empty