Squid steak, which is really large calamari tubes cut into flat steaks rather than the usual rings, is a wonderful standby to keep in the freezer. As calamari, or squid if you like, has a mild flavour, we prefer not to serve it with anything too spicy, as this would mask its delicate taste. In this recipe, we have combined grilled calamari steak with a tangy sweet chilli chunky sauce which complements rather than overpowers. And put on a lightly toasted bun with a hint of garlic, it is incredibly delicious.
4 Squid steaks, defrosted
Food Lover’s Signature Extra Virgin Olive Oil
1 lemon
coarsely ground black pepper
garlic salt
garlic butter
4 seeded hamburger buns, cut in half
20 ml Food Lover’s Extra Virgin Olive Oil
1 small onion, chopped
2 red peppers, halved and diced (or 1 red and 1 yellow)
2 tomatoes, roughly chopped
2.5 ml paprika powder
60 ml Food Lover’s Signature Sweet Chilli Sauc
Clean and oil griddle well, especially if you have recently cooked meat on it.
When heat is medium-hot, lightly brush squid steaks with oil, cut a few crisscross score lines in the flesh and place on grid. Sprinkle with salt and pepper.
Calamari cooks very quickly; turn when it becomes opaque on the bottom. Cook other side, repeating the seasoning. The entire cooking process should not take more than 6 minutes.
Just before removing the steak from heat, drizzle with fresh lemon juice. While the squid is cooking, you can toast the buns lightly on another part of the grid.
Heat oil in a pan; add onion and saute until onion becomes soft and translucent.
Add chopped red pepper and continue to cook until pepper is soft.
Add chopped tomato and paprika. Allow to simmer on low heat until mixture becomes soft and pulpy – it is not really a sauce, more a relish consistency.
Stir in the sweet chilli sauce and remove from heat. You can use either hot or at room temperature.
Lightly spread buns with melted garlic butter.
Add condiments like lettuce, fresh cucumber slices, tomato to the bun bottoms.
Top with the squid steaks and spoon the chunky sauce over the steaks.
Place lid of bun on top and eat immediately.
