• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Steak sandwiches & chips

  • 25minutes

Add to MenuAdd to Calendar

Source: www.taste.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, C, D, E, P
MineralsZinc, Copper, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1kg potatoes, peeled, cut into thick batons

  3. 2 1/2 tbs olive oil

  4. 2 brown onions, halved, thinly sliced

  5. 2 tsp brown sugar

  6. 2 tsp red wine vinegar

  7. 8 (about 385g) beef sizzle steaks

  8. 8 slices crusty Vienna bread, toasted (see note)

  9. 6 large iceberg lettuce leaves, shredded

  10. 2 tomatoes, thickly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Pat the potato with a clean tea towel to remove excess moisture. Place on a large baking tray. Drizzle over 1 tablespoon of oil and toss to coat. Bake, turning occasionally, for 40 minutes or until golden and cooked through.

  2. Meanwhile, heat 1 tablespoon of the remaining oil in a large frying pan over medium-low heat. Cook the onion, stirring occasionally, for 20 minutes or until golden. Add the sugar and vinegar, and cook, stirring, for 5 minutes. Season with salt and pepper. Transfer to a bowl and cover with foil to keep warm.

  3. Heat the remaining oil in the pan over high heat. Cook half the steaks for 11/2 minutes each side. Transfer to a plate. Repeat with remaining steaks, reheating the pan between batches.

  4. Place 1 bread slice on each serving plate. Top with the lettuce, tomato, steak and onion. Top with remaining bread. Serve with the chips.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback