By: Danya Weiner
Before I got pregnant, I knew I would be the type to have some odd food issues like eating pickles with chocolate, aversion to coffee and an intense craving for ice cream at two in the morning. When I got pregnant, I couldn’t drink coffee for five months, but that was about it. I didn’t send my husband out to fulfill my sweet cravings and actually not much changed in terms of my culinary preferences. I do remember one single occurrence of an intense craving for red meat, prepared in a very particular manner. Luckily, my studio is located right next to the “Zalman” butcher shop in Yaffo, and I happen to be buddies with the owners Moshe and Moti. So I walk into the shop with a huge eight month belly and I tell him that I have a craving for….and he finished my sentence, Rocca steak. How did you know, I asked. With five kids, apparently his wife also had an intense craving for the exact same thing. Weird.. I never thought and a thin rump steak was on the list of the odd food cravings pregnant women want.
From Zalman I made my way over to the nearest bakery to buy a fresh baguette and to the vegetable stand to grab a few tomatoes and some fresh arugula leaves. The items to fulfill my culinary fantasy were all ready and all that was left was the 10 minutes it would take to make the perfect pregnancy sandwich.
This isn’t really a recipe, but it’s a fast and tasty and to this day I make sure that I have a few thin rump steaks in my freezer ready to defrost and be seared in two minutes. Perfect dinner, when you don’t have the time to invest in a full cooked meal.
It’s very important to used aged rump steak when making this- if you don’t buy aged meat, it may be pretty rubbery.
Ingredients for one Rocca sandwich:
1 fresh baguette
1 rump steak, pounded very thin
Fresh rocket or arugula leaves
1. Heat the oven to the grill setting, on high heat. Slice the tomatoes in half and place on a baking sheet lined with parchment paper, skin down. Generously sprinkle on sea salt and olive oil and grill for 20-30 minutes, until the tomatoes are caramelized.
2. Season the steak with salt and pepper. Heat a skillet on high heat, add a bit of olive oil and sear the steak, for about a minute on each side.
3. Slice the baguette in half and place on the skillet, face down for 3-4 minutes.
4. Prepare the sandwich: spread on mayonnaise or mustard, place the rump steak over the spread, add some fresh leaves and top with the grilled tomatoes.