📝 About This Recipe
Transport your taste buds to the vibrant streets of Bo-Kaap with this iconic South African-Asian fusion masterpiece. This sandwich features tenderized steak marinated in a warm, aromatic blend of Cape Malay spices, seared to perfection and nestled in a crusty loaf with saucy 'slap' chips. It is a soul-satisfying riot of textures and flavors—smoky, spicy, tangy, and undeniably comforting.
🥗 Ingredients
The Steak & Marinade
- 700 grams Sirloin or Rump Steak (thinly sliced and lightly tenderized with a mallet)
- 2 tablespoons Ginger and Garlic Paste (freshly pounded is best)
- 2 tablespoons Roasted Masala or Mother-in-Law Spice (a deep, red Cape Malay curry blend)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin (Jeera)
- 2 tablespoons White Vinegar (helps tenderize the meat fibers)
- 3 tablespoons Vegetable Oil (for frying)
The 'Slap' Chips (Soft Fries)
- 4 Large Potatoes (peeled and cut into thick batons)
- 2 cups Sunflower Oil (for deep frying)
- to taste Salt and Vinegar (be generous for authentic flavor)
The Assembly
- 1 large Fresh French Loaf or Soft Baguette (long enough to feed four)
- 2 tablespoons Butter (softened)
- 1 cup Iceberg Lettuce (shredded)
- 1 Large Tomato (thinly sliced)
- 2 medium Caramelized Onions (slow-cooked until golden brown)
- 1/2 cup Perinaise or Spicy Mayo (for spreading)
👨🍳 Instructions
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1
In a large mixing bowl, combine the steak slices with ginger-garlic paste, masala, turmeric, cumin, vinegar, and a pinch of salt. Massage the spices into the meat and let it marinate for at least 30 minutes (or overnight for maximum depth).
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2
Prepare the 'slap' chips: Soak the potato batons in cold water for 15 minutes to remove excess starch, then pat them completely dry with a kitchen towel.
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3
Heat the sunflower oil in a deep pot to about 160°C (320°F). Fry the potatoes in batches until they are soft and pale golden, but not crispy. This 'slap' (limp) texture is traditional.
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4
Remove the chips and drain on paper towels. Immediately toss with salt and a generous splash of white vinegar while hot.
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5
In a large heavy-based frying pan or cast-iron skillet, heat 2 tablespoons of oil over medium-high heat.
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6
Sear the marinated steak slices in batches. Do not overcrowd the pan. Cook for 3-4 minutes per side until charred on the edges and cooked through. The vinegar in the marinade will create a beautiful 'shisanyama' style crust.
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7
While the steak rests, slice the large loaf of bread lengthwise and spread with butter. Toast the cut side on the steak pan to soak up the leftover juices.
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8
Spread a thick layer of spicy mayo or perinaise on the bottom half of the toasted loaf.
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9
Layer the shredded lettuce and tomato slices evenly across the bread.
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10
Pile the masala steak slices generously over the salad, followed by a mountain of the seasoned 'slap' chips.
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11
Top with the caramelized onions and an extra drizzle of sauce if desired. Close the sandwich with the top half of the loaf.
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12
Press down firmly on the sandwich to 'marry' the flavors, then cut into four equal portions and serve immediately while the steak is hot and the bread is fresh.
💡 Chef's Tips
For the most authentic flavor, use 'Leaf Masala' found in South African spice shops; it has a unique blend of cinnamon, cardamom, and dried chilies. Don't overcook the steak; because it is thinly sliced and tenderized, it cooks very quickly. If you prefer crispy chips, double-fry them at 190°C, but the 'slap' (soft) chip is what makes this a true Cape Malay experience. Always toast your bread in the same pan used for the steak to capture every drop of the spiced pan-drippings. Let the marinated meat come to room temperature before frying to ensure an even sear.
🍽️ Serving Suggestions
Serve with a side of extra 'Achar' (spicy pickled mango) for an acidic punch. Pair with a cold cream soda or a Rooibos iced tea to balance the heat. Provide plenty of napkins—this is a deliciously messy 'hands-on' meal! A side of fresh onion and chili salad (sambal) adds a wonderful crunch and brightness.