Name: Steak and tomato bunny chow
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 4.00 bread; salt and freshly ground black pepper to taste; 2.00 fresh rosemary; 30.00 ml fresh chillies 573; 1.00 lemon juice; 500.00 g steak rump or porterhouse, sliced; 1.00 onion large, sliced; 3.00 tomatoes sliced; chutney hot, to serve

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Ingredients (9)

4.00	bread
	salt and freshly ground black pepper — to taste
2.00	fresh rosemary
30.00 ml	fresh chillies — 573
1.00	lemon juice
500.00 g	steak — rump or porterhouse, sliced
1.00	onion — large, sliced
3.00	tomatoes — sliced
	chutney — hot, to serve

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Method:

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.