Gourmet Steak Sandwich W Chips Recipes

Steps:

• Preheat oven to 200°c.
• Cut potatoes into sticks. Place in a plastic freezer bag with the moroccan seasoning and shake until coated. Spread out in a single layer on a baking tray and cook in oven for 20 minutes, turning once.
• While chips are cooking, mix sour cream, lemon juice and basil in a small bowl. Set aside.
• In a seperate bowl, mix mayonnaise, paprika, garlic and lemon juice. Set aside.
• Heat some olive oil in pan. Add onions, honey and balsamic vinegar and cook until caramelised. While onions are cooking, grill steak until just cooked through.
• Place minute steak, onion, a few slices of semi-dried tomato, a spoonful of the sour cream mixture and the cos lettuce between two halves of the turkish bread.
• Serve with some chips and a dollop of the seasoned mayonaisse!

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Steps:

• First make the butter: mash all the ingredients together with lots of cracked black pepper. Pat the butter flat between cling film (it'll chill quicker when thinner) and put in the fridge or freezer to harden.
• Cut the potatoes into neat chips, rinse under hot water, then dry on a tea towel. Place the chips in a deep saucepan (they should only come up a third of the way) and just cover with cold oil. Place the pan on a medium heat, bring the oil to a simmer and give the chips a stir with a wooden spoon. Increase the heat so the oil bubbles really quickly and fry the chips, stirring occasionally so they don't stick, until crisp and golden - the whole process will take 15-20 mins. When they are done, scoop out with a slotted spoon onto a plate lined with kitchen paper and set aside.
• Meanwhile, heat the griddle pan until smoking hot. Season the steaks with salt and pepper and rub with a little oil - how you cook your steak will depend on the cut you have chosen and its thickness. For a steak that's 2cm thick, cook it for 2 mins on each side for rare, adding 1 min more for every increasing degree of doneness. Just before lifting the steaks off the griddle, place half the butter on top of each. Serve the steaks with the chips, some mixed leaves and a tangy dressing.

Steps:

• On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
• In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
• Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
• Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
• Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls. Top with pepper mixture and tops of rolls.
• Serve immediately. Enjoy!