Ingredients
1 x 300g rump steak
2 x small knobs of garlic butter
150g peri peri sauce
2 x Portuguese buns
Butter
Salt
Pepper

Method
Take your steak and with a meat mallet or rolling pin, gently bash out the steak so it thins out by about half.

When you are ready to cook, heat your coal until the flames have died out and the coals are white. 

Season your steak generously with salt and pepper and put on to your braai for 2½ -3 minutes per side for medium rare.  When you turn your steak, put a small amount of garlic butter on the top. 

Put your little rolls into some foil.

When the steak is cooked to your liking, put tea dish with the peri peri to rest.

Put your roll on to the braai for a few minutes to warm through.

If you are cooking inside, put a pan on a high heat, season generously and put a touch of oil into the pan.  Put in your steak and cook for a couple of minutes per side, until each side has a nice crust.

Warm your little rolls in a 180c oven for 3 minutes.

To serve, cut open your rolls and butter.  Slice your steak, put a spoonful of sauce on to both rolls, put the steak into your roll and top with more sauce.

Onions, cheese or salad all optional.