KARUBI PLATE STEAK SANDWICH WITH GREEN PIRI PIRI SAUCE
600g finely-sliced Angus Reserve Karubi Plate (boneless short rib)
4 cloves garlic, minced
Sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
1½ cups red sauerkraut
4 crusty rolls, split
2 Tbsp unsalted butter
2 ripe tomatoes, sliced
1 Tbsp Worcestershire sauce
½ tsp red pepper flakes
½ cup green piri piri sauce (see recipe)
Toss the beef with the garlic, season with salt and pepper, then mix with the oil set aside for 10 minutes. Put the sauerkraut in a small saucepan and set over a low heat. Simmer gently, then set aside.
Spread the rolls with butter, then top the bases with sauerkraut and tomato. Cook the beef on a very hot barbecue plate for 3 minutes, turning several times, until caramelised. Pile onto the rolls, then finish with green piri piri sauce and a sprinkling of red pepper flakes.