Dillon’s Roti Gatsby with Clover Cheese

Recipe by Jay Miller 
Serves: 4-6
Preparation time: 35-40 minutes

INGREDIENTS 
masala steak
500g tenderised steak
2 medium onions, sliced into rings
Oil for frying
1 tbsp masala
1 tsp bbq spice
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp paprika 
2 tbsp tomato puree
1 tsp turmeric

To assemble
4-6 large rotis
2 iceberg lettuce heads, finely shredded,
2 tomatoes, sliced
a large portion of pre-made ‘slap tjips’ (potato chips)
500g Clover Cheddar Cheese, grated
Sauces of your choice

METHOD 
Start off by gently braising the onion rings with a drizzle of oil over a medium heat until they just start to caramelise. Remove and place into a bowl and set aside. Next fry off your steak in the same pan, make sure to get a good sear on each side. Remove the steaks from the pan, allow to cool and cut into thin strips. Add the fried onions back to the same pan along with the garlic, ginger, tomato paste and a splash of water. Allow to simmer for 20-15 minutes. Add the steak and cook on a gentle heat for 15 minutes until tender and most of the moisture has cooked away. Take off the heat and allow to cool. 
To assemble your roti Gatsby start by placing your roti on a clean work surface. Spread a generous amount of sauce of your choice on the roti. Next add a layer of lettuce, then tomato then some of your steak and onion mixture followed by some of the chips. Finally, place a generous amount of the Clover Cheddar Cheese on top and roll the roti into a log shape as you would a wrap. The final step is to place the roti gatsby under the grill for 5-8 minutes until the Clover cheddar cheese has melted to gooey perfection. Serve immediately.