Ingredients
- 2 Scotch Fillet Steaks
- 4 Teaspoons Olive Oil, Divided
- 1 Brown Onion, Finely Chopped
- 1 Teaspoon Sea Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 4 Slices Provolone Cheese
- 4 Soft Hotdog Or Brioche Hotdog Rolls
- 2 Tablespoons Japanese Mayonnaise (E.G. Kewpie), To Serve
- Optional Additions
- Tomato Sauce
- Pickled Red Chillies
- Pickled Jalapenos
Instructions
- Using A Sharp Knife, Slice The Steaks Into 2 To 3Mm Slices. It Is Easier To Do This If You Put The Steaks Into The Freezer For 30 Minutes Before Slicing.
- Prepare The Braai For Direct Cooking Over High Heat (250°C-290°C) With A Griddle. Preheat The Hotplate For 10 Minutes.
- Add The Brown Onion To A Small Bowl. Add 2 Teaspoons Of The Olive Oil.
- Once The Braai Has Preheated, Add The Onion To The Hotplate And Cook Over Direct High Heat, For 2 Minutes, Or Until Just Caramelised. Using A Metal Spatula, Remove The Onion From The Barbecue.
- Lightly Coat The Slices Of Steak With The Remaining Olive Oil, Then Season With The Salt And Pepper. Add The Steak To The Hotplate And Cook For 3 Minutes, Over Direct High Heat Until Just Browned. Keeping The Lid Closed As Much As Possible.
- Arrange The Steak Into 4 Piles On The Hotplate. Divide The Onion Between Each Mound. Add A Slice Of Provolone Cheese On Top Of Each One. Close The Lid For 1 Minute, For The Cheese To Melt. Meanwhile, Toast The Buns Cut Side Down On The Cooking Grill For One Minute. Scoop A Pile Of Meat And Cheese Into The Toasted Buns. Serve With Kewpie And Your Choice Of Additional Toppings.
- Preparation Time: 15 Minutes
- Braai Time: 6-8 Minutes
- Total Time: 30 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 250°C-290°C
- Equipment: Gourmet BBQ System Cast-Iron Griddle Pan, Leather Glove
What Do You Need? Recommened Tools
Gourmet BBQ System Cast-Iron Griddle Pan
R869.00
Leather Glove
R549.00
