Jolly Cookathon: sirloin flat bread sandwiches with fresh garden herbs

Heard about the Jolly Cookathon? It’s our latest community challenge, in celebration of eating together. Entries close on 20 November, get all the details and join in, jolly friend.

Franck Dangereux made his name as the Head Chef at La Colombe and established the restaurant’s position on the prestigious World’s 50 Best Restaurants list. He’s now the chef behind Noordhoek’s Foodbarn where he serves up unpretentious yet exquisite French food. He’s also contributed a dessert to the Jolly Cookathon, stone fruits and berries amandine.

Ingredients for the flat bread:

500g Eureka Mills bread flour
½ sachet instant dry yeast
½ tablespoon salt
1 tablespoon sugar
300ml water


Combine all the bread ingredients and mix well, before allowing to rest for 10 minutes. Turn out the dough onto a floured surface and cut into smallish pieces, to be rolled and shaped into balls. Place on a tray and allow to prove until doubled in size (about 40 minutes).

When risen, flatten to about ½cm thick on a floured work surface, using a rolling pin. Bake directly on the grid over the braai until cooked through.

Ingredients for the sirloin:

800g free-range sirloin, trimmed, with thin layer of fat still on
Salt and pepper, to taste
2 tablespoons chilli flakes
Olive oil
4 handfuls mixed seasonal herbs
Balsamic vinegar, to taste
Freshly chopped chilli, as required


Season the beef with salt, pepper and chilli flakes, and rub with olive oil. Cook on the braai, turning quite often so that it doesn’t burn. Cook to your liking and allow to rest for 10 minutes.

Coarsely chop all your herbs on a very large cutting board, adding lots of olive oil and balsamic vinegar, as well as salt and pepper, directly onto the board (you can use a tray if you don’t have a big enough board).

Franck used all the herbs in his garden for these sandwiches – try any combination of parsley, chives, basil, marjoram, dill, chervil, mint, coriander, tarragon or rocket.

Slice the meat and place it, with its juices, on top of the herbs. Add the fresh chilli and mix well. Serve by stuffing the flat breads with the meat and herb mixture.

TIP: Just do your thing by filling those little breads with meat and stacks of herbs and juices. Eat with your hands and make sure you mess on your chin …

Makes at least 10 sandwiches