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Steak sandwiches & chips
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Loaded steak sandwiches with crisp salad, caramelized onions, and crispy golden fries, served with a side of tangy tomato sauce.
Ingredients:
  • 1kg potatoes, peeled, cut into thick batons
  • 45.50 gm olive oil
  • 2 brown onions, halved, thinly sliced
  • 8.00 gm brown sugar
  • 2 tsp red wine vinegar
  • 8 (about 385g) beef sizzle steaks
  • 8 slices crusty Vienna bread, toasted (see note)
  • 6 large iceberg lettuce leaves, shredded
  • 2 tomatoes, thickly sliced
Instructions:
  • Preheat your oven to 200°C. Gently pat the potato dry with a clean tea towel to remove any excess moisture. Spread it out on a large baking tray, drizzle 1 tablespoon of oil over it, and toss to ensure it's evenly coated. Bake for 40 minutes, turning occasionally, until beautifully golden and cooked through.
  • Heat the remaining oil in a large frying pan over medium-low heat until shimmering. Cook the onion, stirring occasionally, until golden brown, about 20 minutes. Stir in the sugar and vinegar, and cook for an additional 5 minutes. Season with salt and pepper to taste. Transfer to a bowl, cover with foil, and keep warm until ready to serve.
  • Heat the remaining oil in the pan over high heat until sizzling. Sear each steak for 1 1/2 minutes on each side, then transfer to a plate. Repeat with the rest of the steaks, making sure to reheat the pan between batches for optimal results.
  • On each serving plate, layer a slice of bread with lettuce, tomato, steak, and onion. Top with another bread slice. Serve with chips on the side.

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