Prego steak gagel with butternut pickle and deep-fried red onions




500g Eskort Prego Steaks

olive oil

2 red onions, sliced into rings

125ml (½c) flour

oil for deep frying

5ml (1t) mustard seeds

125ml (½c) mayonnaise

5ml (1t) vinegar

Butternut pickle

60ml (¼c) white wine vinegar

60ml (¼c) brown sugar

15ml (1T) thyme, chopped

200g butternut, grated or julienned

To assemble

4 bagels, sliced

30ml (2T) butter

handful rocket

salt and freshly ground pepper



  • Fry the prego steaks 5 minutes pm each side over high heat in olive oil. Remove from the heat.
  • Place the onions in a Ziploc bag together with the flour. Shake the bag well to coat.
  • Deep fry the onions in a pot over high heat until crispy and golden.
  • Remove from the oil and season with salt.
  • In a small pan over a medium heat lightly toast the mustard seeds for 5 minutes. Remove from the heat and crush with the blade of a knife.
  • In a small mixing bowl combine the mustard seeds, mayonnaise and vinegar.

Butternut pickle

  • In a small pan heat the vinegar, sugar and thyme over medium heat until the sugar has dissolved and the mixture starts to boil.
  • Pour the hot vinegar mixture over the butternut and mix through well.

To assemble

  • Spread the bagels with butter and lightly toast in a frying pan.
  • Spread the toasted bagels with a generous amount of the mayonnaise mixture. Add steak and butternut pickle and finish with the rocket and onion rings. Season with salt and pepper