Steak and tomato bunny chow

Ingredients 9
Servings 1
Minutes 00:05


Serving Change
  • 4
    chunks of white bread loaf
  • Salt and freshly ground black pepper to season
  • 2
    sprigs fresh rosemary
  • 30
    olive oil
  • 1
    lemon, juice
  • 500
    rump or porterhouse steak, sliced
  • 1
    large onion, sliced
  • 3
    medium ripe tomatoes, sliced
  • Hot chutney to serve


Chop the rosemary roughly and mix with the lemon juice and olive oil.
Preheat oven to 120° C.

Season the steaks and cover with the olive oil mixture. Leave for about 10 minutes or longer if you can.
Place the rolls in the oven to warm. About 10 minutes.

Heat a large frying, add some vegetable oil and cook the onion until soft.
Add the garlic and cook for a further 1 minute.
Add the steak and sear (tossing all the time) for a minute and then add the tomatoes.
Simmer for about 5 minutes. Season to taste.
Cut the tops off the warm rolls, fill with the steak and tomato mixture.
For some extra sass, serve with some Mrs Balls hot chutney.

Read more on: beef  |  shallow-fry

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