South African
Cape Town Steak Gatsby
A Cape Flats Gatsby is a generous long roll packed with saucy masala steak, slap chips, salad, and chilli sauce. It is made to be cut in half and eaten with both hands while the chips soak up the spicy gravy.
Watch it madeBig Nibbles · 1:02
Ingredients
- Soft long white roll or small baguette1 large, about 35 cm
- Beef minute steak, thinly sliced300g
- Large potatoes, peeled and cut into thick chips3
- Sunflower oil, for frying3 cups
- Onion, thinly sliced1 medium
- Garlic, crushed2 cloves
- Fresh ginger, grated1 tsp
- Cape Malay curry powder or masala2 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Turmeric1/4 tsp
- Tomato paste1 tbsp
- Worcestershire sauce1 tbsp
- White vinegar2 tbsp
- Salt1 1/2 tsp, divided
- Black pepper1/2 tsp
- Shredded lettuce1 cup
- Tomato, thinly sliced1
- Atchar2 tbsp
- Peri-peri sauce or chilli sauce2 tbsp
- Tomato sauce2 tbsp
Method
- Soak the cut potatoes in cold water for 10 minutes, then drain and dry them very well.
- Heat the sunflower oil in a deep pot to 160°C and fry the chips for 7 to 9 minutes until cooked through but still pale.
- Lift the chips out, drain them on paper towel, and increase the oil heat to 180°C.
- Fry the chips again for 2 to 3 minutes until lightly golden but still soft in the centre.
- Toss the hot chips with 1 tablespoon vinegar and 1 teaspoon salt, then keep them warm.
- Season the sliced steak with the curry powder, cumin, coriander, turmeric, black pepper, and remaining salt.
- Heat 2 tablespoons of the frying oil in a wide pan over medium-high heat.
- Fry the onion for 4 minutes until softened and starting to brown.
- Add the garlic and ginger and cook for 30 seconds.
- Add the seasoned steak and fry quickly for 3 to 4 minutes until browned but still tender.
- Stir in the tomato paste, Worcestershire sauce, and remaining 1 tablespoon vinegar.
- Add 2 tablespoons water and simmer for 2 minutes until the steak is glossy and saucy.
- Slice the long roll open lengthways without cutting all the way through.
- Spread the atchar along the inside of the roll.
- Layer in the lettuce and tomato slices.
- Spoon the saucy masala steak over the salad.
- Pile the slap chips generously over the steak.
- Drizzle with peri-peri sauce and tomato sauce.
- Press the roll closed, cut the Gatsby into 2 portions, and serve immediately.
Common questions
What can I substitute for Cape Malay curry powder if I can’t find it?
Use 1 teaspoon mild curry powder plus 1/4 teaspoon each cumin, coriander, and turmeric. Add a pinch of cinnamon or allspice if you want a warmer Cape Malay-style flavor, but keep it subtle so the steak stays savory.
How long does it take to make a Cape Town Steak Gatsby from start to finish?
Plan for about 45 to 60 minutes. The chips take the longest because of the double fry, while the steak and onion filling cooks in about 10 minutes. Keep the chips warm while you finish the filling.
What are the most common mistakes when making this Gatsby?
The biggest mistakes are wet potatoes, overcrowding the fryer, and overcooking the steak. Dry the chips well before frying, fry in batches, and cook the minute steak briefly so it stays tender rather than tough.
Can I store leftover steak Gatsby, and how do I reheat it?
Store the filling and chips separately in airtight containers for up to 2 days in the fridge. Reheat the steak filling in a pan and the chips in a hot oven or air fryer so they stay as crisp as possible.
What’s the best way to serve a Cape Town Steak Gatsby?
Slice the roll open, pile in the hot steak filling, then load on the chips and any extra sauce. Serve immediately with napkins, because a Gatsby should be packed, messy, and eaten while still warm.