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.


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