|4.00||bread — large rolls|
|salt and freshly ground black pepper — to taste|
|30.00 ml||fresh chillies — 573|
|500.00 g||steak — rump or porterhouse, sliced|
|1.00||onion — large, sliced|
|3.00||tomatoes — sliced|
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.