The Ultimate Mediterranean Steak Roll

 With a busy few days this past week, I was keen for something that I could eat fairly on-the-go – without the hassle of too many pots and pans, knives and forks – but still substantial enough to count as a decent lunch. I decided to adapt the classic Steak Roll into something a little more special…and definitely worthy of the title of “meal” –instead of a snack. 

 You’ll notice that two of the aspects – the steak and the aubergine – are marinated after they are cooked. It may sound a little strange, but it results in a juicy, tender steak – and delicious, flavourful aubergines. These aubergines were really a revelation for me - normally when cooking them you're careful that they don't absorb too much oil - but here, they are sweet, tender and juicy - absolutely perfect.  You’ll notice I don’t really advise much in terms of quantities – feel free to add as much of each “layer” to the roll as you enjoy.

The Ultimate Mediterranean Steak Roll

Serves 1

12cm portion of baguette, sliced horizontally
smear of butter
Mediterranean Delicacies Olive Tapenade
Mediterranean Delicacies Tzatziki
baby tomatoes

For the steak:
200g rump or fillet steak
1 tbsp balsamic vinegar
½ crushed garlic clove
dash of olive oil
thyme leaves, removed from the stalk
salt and pepper to taste

For the aubergine:
baby aubergines, sliced thinly horizontally
1 tbsp olive oil
½ crushed garlic clove


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