Steak and egg burgers

Prep 0 h : 10 m
Cook 0 h : 15 m


  • 4x200g pieces tenderised steak

    1 tbsp olive oil

    4 eggs

    4 large Portuguese rolls

    Carrots, slices in ribbons


    Baby spinach

    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.