Phoenix Steak & Onion Loaded Fries

Ingredients

• 750 g frozen straight-cut or chunky chips
• 500 g rump or sirloin steak, sliced into strips
• 1 tbsp cooking oil
• 1 tbsp butter
• 2 large onions, thinly sliced
• 1 tsp brown sugar
• Salt and black pepper, to taste
• 100 ml BlixSam Phoenix Piri-Piri Sauce
• 150 g cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 2 spring onions, finely sliced
• 2 tbsp fresh parsley, chopped
• 60 ml sour cream, for serving
• Extra Phoenix Piri-Piri Sauce, for drizzling

Method

1. Cook the chips according to the packet instructions until golden and extra crispy.
2. Heat the butter in a frying pan over medium heat. Add the onions and brown sugar and cook for 8–10 minutes until soft, golden and caramelised. Remove and set aside.
3. Increase the heat to high and add the cooking oil.
4. Season the steak strips with salt and black pepper. Fry quickly for 2–3 minutes until browned but still juicy.
5. Add 60 ml Phoenix Piri-Piri Sauce to the steak and toss over high heat for about 30 seconds until the steak is glossy and coated.
6. Spread the crispy chips over a large ovenproof dish or tray.
7. Top with the Phoenix steak, caramelised onions, cheddar and mozzarella.
8. Place under a hot grill for 3–5 minutes, just until the cheese has melted and started bubbling.
9. Drizzle the remaining Phoenix Piri-Piri Sauce over the loaded fries and finish with spring onions and parsley.
10. Serve immediately with sour cream and extra Phoenix on the side.

🔥 BlixSam Tip