Steak and egg burgers
4x200g pieces tenderised steak
1 tbsp olive oil
4 large Portuguese rolls
Carrots, slices in ribbons
1 red or green pepper, julienned
Peri-peri (chilli) sauce
Season the steak with salt and pepper and rub with 2 tsp olive oil. Heat a griddle pan and sear the meat on both sides, then set aside to rest.
Fry the eggs according to taste in the remaining olive oil.
Cut the rolls in half and place the carrots, coriander, spinach and pepper strips on one half of each roll.
Place the steak on top, season with peri-peri sauce and top with an egg.