Ingredients

For the roosterkoek
- 4 freshly baked roosterkoek, split and toasted

For the steak
- 700–800 g rump steak
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- BBQ seasoning

Prego Sauce (optional)
- 3 tbsp olive oil
- 4 garlic cloves, finely grated
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1⁄2 tsp chilli flakes (or more to taste)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1⁄2 cup beef stock
- Salt and pepper

Homemade Onion & Tomato Relish
- 2 onions, thinly sliced
- 2 tbsp olive oil
- 3 ripe tomatoes, diced
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- Salt and pepper
- A handful of chopped fresh parsley

To Serve
- Rocket or baby spinach
- Garlic aioli or butter (optional)
- Extra prego sauce for drizzling

Method

1. Heat the olive oil in a pan and cook the onions over medium heat for 15–20 minutes until soft and caramelised. Stir in the tomatoes, tomato paste, sugar, balsamic vinegar and smoked paprika. Simmer for another 15 minutes until thick and jammy. Season and finish with parsley.

2. Gently cook the garlic in olive oil for 1 minute. Add the paprika, chilli flakes and tomato paste and cook for another minute. Stir in the Worcestershire sauce, lemon juice, vinegar, honey and beef stock. Simmer for 5–8 minutes until slightly thickened.

3. Brush the rump steak with olive oil and season generously with salt and pepper. Braai or grill over high heat for 3–4 minutes per side for medium-rare (or to your preferred doneness). Rest for 10 minutes before slicing thinly across the grain.

4. Toast the cut sides over the coals until golden and lightly crisp.

5. Spread a little garlic aioli or butter on the roosterkoek if using. Layer with rocket, sliced rump steak, spoon over plenty of warm prego sauce, top with the onion-tomato relish and finish with the top half of the roosterkoek.