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Steak sandwich with chunky homemade chips
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Create a gourmet steak and fries dish with juicy meat and crispy fries.
Ingredients:
  • 1kg brushed sebago potatoes, peeled, cut into 1 1/2 cm-thick chips
  • Olive oil spray
  • Salt & freshly ground pepper
  • 9.20 gm olive oil
  • 3 red onions, halved, thinly sliced
  • 20.00 ml balsamic vinegar
  • 16.00 gm brown sugar
  • 4 (about 100g each) beef rump middle eye
  • 4 sourdough rolls, toasted
  • 40g baby rocket leaves
  • Barbecue or tomato sauce, to serve
Instructions:
  • Preheat the oven to 230°C. Gently coat the potato chips with olive oil spray and season with salt and pepper. Spread them out in a single layer on a tray lined with non-stick baking paper. Bake for 35-40 minutes until they turn golden brown.
  • Heat 1 teaspoon of oil in a large non-stick frying pan over medium heat. Add the onions and cook over medium-low heat for 15-20 minutes until very tender. Increase heat to high, stir in vinegar and sugar, and cook for 3-4 minutes until caramelized.
  • Heat a chargrill pan on high. Brush the steak with oil and season generously with salt and pepper. Grill for 4-5 minutes per side for a perfect medium doneness. Rest for 2-3 minutes before serving.
  • Layer the rocket, steak, caramelised onions, and sauce on top of the rolls. Serve alongside chunky potato chips.

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