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Steak and tomato bunny chow

Ingredients 9
Servings 4
Time 5 mins


  • 4
    large bread rolls (ciabatta are good)
  • 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
  • chilli to serve


15 mins
Chop the rosemary roughly and mix with the lemon juice and olive oil.
Preheat oven to 100 degrees 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 pan or griddle, add the steak, onions and tomato. Cook for 1 minute. Cut the tops off the warm rolls, fill with steak and serve with a dollop of chilli.

Read more on: beef  |  shallow-fry


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