Rib-Eye Steak Burger 4 rib-eye steaks 1 lettuce 2 ripe tomatoes (sliced) 2 onions (sliced into rounds) 15 ml butter 30 ml olive oil 15 ml sugar 4 crispy bread rolls Pinch of salt Marinade
Rib-Eye Steak Burger
- 4 rib-eye steaks
- 1 lettuce
- 2 ripe tomatoes (sliced)
- 2 onions (sliced into rounds)
- 15 ml butter
- 30 ml olive oil
- 15 ml sugar
- 4 crispy bread rolls
- Pinch of salt
Marinade
- 5 ml chilli flakes
- 4 cloves garlic (crushed)
- 250 ml tomato sauce
- 5 ml Dijon mustard
- 30 ml chutney
- 30 ml Worcestershire sauce
Marinade
-
Mix all the marinade ingredients together and marinade the steaks for a minimum of 2 hours
Steaks
-
Heat the butter and olive oil in a shallow frying pan and add the onions, sugar and a pinch of salt
-
Cook over low heat for 10 minutes until the onions are soft and caramelised
-
Remove the steaks from the marinade and cook over medium coals for about 4 minutes per side or until done as desired
-
Allow to rest for 5 minutes
Burgers
-
Butter the rolls and add the lettuce and sliced tomatoes
-
Place the steak on top and garnish with the caramelised onions
-
Serve immediately
Tip: Do not salt your steak before grilling. This draws out natural moisture and could cause the meat to seem dry and tough.
Vary the toppings by adding crispy bacon and sliced avocado, slices of Cheddar, rings of pineapple, creamy Blue cheese, Feta or sundried tomatoes. Serve with oven-baked French fries or homemade sweet potato wedges.
Can also be made with rump or fillet.