Ingredients
- 800 grams potatoes, cut into thin wedges
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- 4 (600 grams) beef rump steaks (150 grams each)
- 240 grams sliced bread (* slices of bread, toasted)
- 8 slices (80 grams) cheddar cheese
- 120 grams mixed greens (mixed lettuce leaves)
- 1 cucumber, peeled into ribbons
- FOR GARLIC BUTTER
- 50 grams butter, melted
- 2 cloves garlic, minced
- 1/4 cup parsley, finely chopped
- 8 grams anchovy fillets (2 fillets, finely chopped)
How to Make
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Step 1: Toss potatoes with oil and season and then spread over two oven trays and cook in a very hot oven (240C) for about 25 minutes, or until crisp.
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Step 2: Meanwhile, season beef with salt and pepper.
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Step 3: To make garlic butter, place all ingredients in a bowl and stir until blended.
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Step 4: Heat a lightly oiled, non-stick frying pan over a medium to high heat and add the beef and cook for 3 to 4 minutes on each side for medium, or until cooked to your liking.
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Step 5: Pour over half the butter and remove pan from heat and rest beef in pan for 5 minutes and then thinly slice.
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Step 6: To serve, spread remaining garlic butter over toasted bread and top with cheese and beef and drizzle with beef resting juices and serve with potatoes, lettuce and cucumber.
We hope you enjoy this recipe!
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