Learn how to make your own garlic-chilli butter in a few simple steps, Chef! This lip-smacking liquid will be drizzled on a toasted ciabatta bun, which will be stacked with juicy slices of rump steak, fresh greens, slices of tangy tomato & onion, plus creamy mayo. Sided with oven-roasted potato fries.
Steak & Garlic-chilli Burnt Butter Roll
Steak & Garlic-chilli Burnt Butter Roll
with potato fries & mayo
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Ciabatta
- Ciabattas
- Free-Range Beef Rump
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Mayo
- Onion
- Onions
- Potato
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the sliced chilli (to taste) and the grated garlic. Add 20g of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 2-3 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli slices.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onions
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the sliced Onion until slightly soft, 3-4 minutes. Remove from the heat.
TOAST THE BUN
Halve the bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom bun with ½ the Mayo, top with the rinsed green leaves, the sliced Tomato, the sliced steak and the Onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the potato fries and the remaining mayo for dunking. Well done, Chef!
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the sliced chilli (to taste) and the grated garlic. Add 40g of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 2-3 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli slices.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onions
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the sliced Onion until slightly soft, 4-5 minutes. Remove from the heat.
TOAST THE BUNS
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom buns with ½ the Mayo, top with the rinsed green leaves, the sliced Tomato, the sliced steak and the Onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the potato fries and the remaining mayo for dunking. Well done, Chef!
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the sliced chilli (to taste) and the grated garlic. Add 60g of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 3-4 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli slices.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onions
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the sliced Onion until slightly soft, 5-6 minutes. Remove from the heat.
TOAST THE BUNS
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom buns with ½ the Mayo, top with the rinsed green leaves, the sliced Tomato, the sliced steak and the Onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the potato fries and the remaining mayo for dunking. Well done, Chef!
OVEN FRIES
Preheat the oven to 200°C. Spread the Potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CHILLI BURNT BUTTER
Place a pan over medium heat with the sliced chilli (to taste) and the grated garlic. Add 80g of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 3-4 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli slices.
FRY THE STEAK
Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
Onions
Return the pan to medium heat with a drizzle of oil, if necessary. Fry the sliced Onion until slightly soft, 5-6 minutes. Remove from the heat.
TOAST THE BUNS
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
TIME TO EAT
Smear the bottom buns with ½ the Mayo, top with the rinsed green leaves, the sliced Tomato, the sliced steak and the Onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the potato fries and the remaining mayo for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Steak & Garlic-chilli Burnt Butter Roll?
The preparation time for Steak & Garlic-chilli Burnt Butter Roll with potato fries & mayo is between 25 and 40 minutes.
What is the total time required to make Steak & Garlic-chilli Burnt Butter Roll with potato fries & mayo?
The total time required to make Steak & Garlic-chilli Burnt Butter Roll with potato fries & mayo is between 35 and 50 minutes.
How many servings does Steak & Garlic-chilli Burnt Butter Roll provide?
4 servings
What are the main ingredients in Steak & Garlic-chilli Burnt Butter Roll?
Beef, Ciabatta, Ciabattas, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Mayo, Onion, Onions, Potato, Tomato, Tomatoes
What is the nutritional information of Steak & Garlic-chilli Burnt Butter Roll?
Calories: 1082, Carbs: 104 grams, Fat: grams, Protein: 50.9 grams, Sugar: 15.6 grams, Salt: 792 grams
How do I prepare Steak & Garlic-chilli Burnt Butter Roll?
TIME TO EAT: Smear the bottom buns with ½ the mayo, top with the rinsed green leaves, the sliced tomato, the sliced steak and the onions, drizzle over the garlic-chilli burnt butter, and close up. Serve alongside the potato fries and the remaining mayo for dunking. Well done, Chef! ONIONS: Return the pan to medium heat with a drizzle of oil, if necessary. Fry the sliced onion until slightly soft, 4-5 minutes. Remove from the heat. CHILLI BURNT BUTTER: Place a pan over medium heat with the sliced chilli (to taste) and the grated garlic. Add 40g of butter and a drizzle of oil. Fry until fragrant and the butter is melted and foaming, 2-3 minutes. Remove from the pan and set aside. Just before serving, drain the garlic and the chilli slices. FRY THE STEAK: Return the pan to medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOAST THE BUNS: Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. OVEN FRIES: Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Steak & Garlic-chilli Burnt Butter Roll?
Beef, Ciabatta, Ciabattas, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Green Leaves, Mayo, Onion, Onions, Potato, Tomato, Tomatoes
How many calories does Steak & Garlic-chilli Burnt Butter Roll have?
1082 calories
How much fat content does Steak & Garlic-chilli Burnt Butter Roll have?
grams
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