Steak sandwich with chunky homemade chips

Make your own version of this pub classic at home with succulent steak and thick-cut chips.

• 1kg brushed sebago potatoes, peeled, cut into 1 1/2 cm-thick chips
• Olive oil spray
• Salt & freshly ground pepper
• 2 teaspoons olive oil
• 3 red onions, halved, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 4 (about 100g each) beef rump middle eye
• 4 sourdough rolls, toasted
• 40g baby rocket leaves
• Barbecue or tomato sauce, to serve

Energy 1816kJ	Fat saturated 3.00g
Fat Total 9.00g	Carbohydrate sugars 13.00g
Carbohydrate Total 53.00g	Dietary Fibre 8.00g
Protein 31.00g	Cholesterol 62.00mg
Sodium 202.56mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 230°C. Lightly spray potato chips with the olive oil spray. Season with salt and pepper and toss to combine. Spread in a single layer on a tray lined with non-stick baking paper. Bake for 35-40 minutes or until golden.

2. Step 2

   Meanwhile, heat 1 teaspoon of the oil in a large non-stick frying pan over a medium heat. Add the onions. Reduce heat to medium-low and cook for 15-20 minutes or until very tender. Increase heat to high and add the vinegar and sugar. Cook for 3-4 minutes or until caramelised.

3. Step 3

   Preheat a chargrill pan on high. Brush the steak with the remaining oil. Season well with salt and pepper. Cook for 4-5 minutes each side for medium. Set aside for 2-3 minutes.

4. Step 4

   Top the bases of the rolls with the rocket, steak, caramelised onions and sauce. Serve with the chunky potato chips on the side.