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Ingredients

  • 2 cups finely sliced red onions (Ettrick Gardens)
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 2 pieces beef schnitzel (Blue Mountain)
  • 1 clove garlic
  • Salt, pepper, and oil - to season the meat
  • 1 Tablespoon olive oil (Dunford Grove)
  • 1 loaf Turkish bread (Beano’s Bakery)
  • 1 ½ cups shredded spinach
  • Kasundi (The Port Larder)
  • Butter

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Steak Sandwich with Caramalised Red Onion and Kasundi

steak sandwich with caramalised red onion and kasundi

Method

  • Add red onions, oil, and salt to a saucepan and set it on the lowest temperature
  • Keep it on low, and stir occasionally
  • Cook until the onions are sticky, transparent and caramelized
  • This process will take approximately 40 minutes
  • Don’t be tempted to turn up the heat; this process needs to done low and slow
  • Set aside
  • Heat a cast iron, or heavy pan to a high heat
  • Prepare the schnitzel by seasoning it liberally with salt and pepper
  • Drizzle the meat with oil, and cook in the hot pan, turn once well browned (this should take 40 seconds -1 minute), and repeat on the second side
  • Remove from the pan immediately after cooking
  • Drizzle 1 TB olive oil on a chopping board, and finely grate in the clove of garlic
  • Rest the meat in the garlic oil, turning it to coat
  • Cut the bread into desired size for your sandwich
  • I like to cut a wide piece and then slice in half horizontally
  • Warm in low oven, or toast if desired
  • Build the sandwich starting with a generous layer of Kasundi, followed by the spinach, then the schnitzel, onions, and butter the top piece of bread
  • Enjoy!

Comments

Recipe from Jamalia Edwards.