It’s all about the braai
Ciabatta Steak Sandwich:
• 1 packet (10g) instant dry yeast
• 350 ml warm water (not boiling)
• 2 tbsp olive oil (plus extra for dressing)
• 450g white bread flour
• 1 tsp salt
Mix together the water, oil and yeast. Put the flour and salt into a bowl and make a well in the middle and add the yeast mixture. Stir to form a soft dough. Knead the dough on a floured surface until smooth, about 10 minutes or so. Put the dough in a lightly oiled bowl and cover with cling film. Put the dough in a warm place, and let it rise until it doubles in size, it will take about 2 hours.
Knock back the dough with your fist and divide into two equal pieces. Form the two
pieces of dough into the traditional “slipper” form of a ciabatta. Place the dough
on a lined baking tray, with enough space around it to expand. Cover lightly with
cling film and a kitchen towel and let it double in size again. Bake in a 230°C pre-
When the top is golden-
• 350g rump steak
• 2 tsp Robertsons Steak and Chops spice
• 1 tsp Robertsons Black Pepper cracked
• 1 tsp Robertsons Sea Salt
• 1 tsp brown sugar
• 1 tbls olive oil
Mix all of the ingredients except the steak and the olive oil together. Rub the mixture into the steak and let it stand for at least 30 minutes.
Heat up a heavy bottomed cast iron skillet to a very high heat, rub the olive oil all over the steak and add to the pan. Seal quickly on both sides, turn the heat down a little and cook the steak as preferred.
Remove the steak from the pan and cover with tin foil, let it rest and cool down for at least 30 minutes.
• Tomato sliced thinly
• Fried rump steak
• Black pepper
• Aged white cheddar
Once the steak has cooled down, slice it into thin slices. Cut the ciabatta into about 1.5 to 2cm thick slices. Butter the bread and add sliced tomato and watercress, top with the steak, grind some fresh black pepper and sea salt over the steak, and finish with the slivers of aged white cheddar.
The Spice Master.