For company
Rump steak and cheesy enchiladas
Rump steak strips in a sweet chutney-and-barbecue sauce, rolled into soft flour tortillas with Cheddar and mozzarella, grilled until molten and served with a black-bean and exotic-tomato salsa.
Cheesy comfort under the grill — the flavour combinations are the magic: chutney and barbecue sauce through the beef, rosemary for perfume, and a fresh, slightly crispy black-bean salsa alongside.
Method
- 01
Preheat the oven grill to high.
- 02
Place a large frying pan with 15 ml olive oil over medium heat and fry the rump, 5 minutes. Remove the meat from the pan and transfer it to a bowl.
- 03
Put the remaining olive oil and butter in the same pan, and fry the onion, 10 minutes or until soft and translucent.
- 04
Return the meat to the pan, mix through, and add the garlic, chilli and rosemary leaves. Fry, 2 minutes, then remove from the stove, add chutney and barbecue sauce, and season to taste.
- 05
For the salsa, fry the beans in a pan over medium-high heat until dry and slightly crispy, about 5 minutes. Remove from the stove and allow to cool completely.
- 06
Transfer to a medium-sized bowl, add the remaining salsa ingredients and mix through. Season to taste.
- 07
Divide the beef mixture among the tortillas, scatter 4 tablespoonfuls each grated Cheddar and mozzarella into every tortilla and roll them up to form long tubes.
- 08
Pack the tortillas together tightly in an ovenproof dish. Sprinkle over the remaining grated cheese.
- 09
Place under the grill, 5 minutes, until the cheese has melted.
- 10
Serve garnished with extra rosemary sprigs and salsa alongside.
In the glass
A South African Shiraz
A South African Shiraz from Swartland or Paarl, served slightly cool — around 16°C. Its warm spice and plush berry fruit stand up happily to the sweet chutney-and-barbecue sauce and the molten Cheddar and mozzarella. For a non-alcoholic pour, a chilled rooibos iced tea is lovely alongside the cheesy bake.
Keep cooking
