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Steak sandwich with homemade chips
Steak sandwich with homemade chips
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent steak sandwich with caramelized onions and crispy potato chips.
Ingredients:
  • 1kg brushed (Sebago) potatoes, peeled, cut into 1 1/2cm-thick chips
  • Olive oil spray
  • Salt & freshly ground pepper
  • 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 bread rolls, toasted
  • 40g baby rocket leaves
  • Barbecue sauce or tomato sauce, to serve
Instructions:
  • Preheat your oven to 230°C. Gently spray the potatoes with olive oil, sprinkle with salt and pepper, then mix well. Arrange in a single layer on a baking tray lined with non-stick paper. Bake for 35-40 minutes until golden brown.
  • In a large non-stick frying pan over medium heat, heat 1 teaspoon of oil. Add the onions and cook on medium-low heat for 15-20 minutes until very tender. Increase heat to high, stir in the vinegar and sugar, and cook for an additional 3-4 minutes until caramelised.
  • Heat a chargrill pan on high. Brush the steak with the remaining oil and season generously with salt and pepper. Cook each side for 4-5 minutes for medium doneness. Rest for 2-3 minutes before serving.
  • Assemble the rolls with rocket, steak, caramelised onions, and sauce on top. Enjoy with chunky potato chips.

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