To Prep


To Cook









(1 Member)

Steak sandwich with chunky homemade chips

  • 1kg brushed sebago potatoes, peeled, cut into 1 1/2 cm-thick chips
  • Olive oil spray
  • Salt & freshly ground pepper
  • 2 teaspoons olive oil
  • 3 red onions, halved, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 4 (about 100g each) beef rump middle eye
  • 4 sourdough rolls, toasted
  • 40g baby rocket leaves
  • Barbecue or tomato sauce, to serve
    • Method
    1. Step 1

      Preheat oven to 230°C. Lightly spray potato chips with the olive oil spray. Season with salt and pepper and toss to combine. Spread in a single layer on a tray lined with non-stick baking paper. Bake for 35-40 minutes or until golden.

    2. Step 2

      Meanwhile, heat 1 teaspoon of the oil in a large non-stick frying pan over a medium heat. Add the onions. Reduce heat to medium-low and cook for 15-20 minutes or until very tender. Increase heat to high and add the vinegar and sugar. Cook for 3-4 minutes or until caramelised.

    3. Step 3

      Preheat a chargrill pan on high. Brush the steak with the remaining oil. Season well with salt and pepper. Cook for 4-5 minutes each side for medium. Set aside for 2-3 minutes.

    4. Step 4

      Top the bases of the rolls with the rocket, steak, caramelised onions and sauce. Serve with the chunky potato chips on the side.