What are the main ingredients in Steak & Garlic-chilli Burnt Butter Roll?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Steak & Garlic-chilli Burnt Butter Roll

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

with potato fries & mayo

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Photo of Steak & Garlic-chilli Burnt Butter Roll

Serves 1

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!

Potato - 200g
Fresh Chilli - 1
Garlic Clove - 1
Free-range Beef Rump - 160g
Onion - 1
Ciabatta - 1
Mayo - 50ml
Green Leaves - 20g
Tomato - 1

Download the Recipe

Serves 2

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!

Potato - 400g
Fresh Chillies - 2
Garlic Clove - 1
Free-range Beef Rump - 320g
Onion - 1
Ciabattas - 2
Mayo - 100ml
Green Leaves - 40g
Tomato - 1

Download the Recipe

Serves 3

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!

Potato - 600g
Fresh Chillies - 3
Garlic Cloves - 2
Free-range Beef Rump - 480g
Onions - 2
Ciabattas - 3
Mayo - 150ml
Green Leaves - 60g
Tomatoes - 2

Download the Recipe

Serves 4

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!