Rib-Eye Steak Burger
Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
4 Steakhouse Classic rib-eye steaks
2 ripe tomatoes, sliced
2 onions, sliced into rounds
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon sugar
4 crispy bread rolls
Pinch of salt
1 teaspoon chilli flakes
4 cloves of garlic, crushed
1 cup tomato sauce
1 teaspoon Dijon mustard
2 tablespoons Mrs Ball's Original chutney
2 teaspoons Worcestershire sauce
Mix all the marinade ingredients together and marinade the steaks for a minimum of 2 hours. In the meantime, heat the butter and olive oil in a shallow frying pan and add the onions, sugar and a pinch of salt. Cook over low heat for 10 minutes until the onions are soft and caramelised. Remove the steaks from the marinade and cook over medium coals for about 4 minutes per side or until done as desired. Allow to rest for 5 minutes. Butter the rolls and add the lettuce and sliced tomatoes. Place the steak on top and garnish with the caramelised onions. Serve immediately.
Vary the toppings by adding crispy bacon and sliced avocado, slices of Cheddar, rings of pineapple, creamy Blue cheese, Feta or sundried tomatoes. Serve with oven-baked French fries or homemade sweet potato wedges.
Can also be made with rump or fillet.
Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.