2 thin slices of sirloin steak or porterhouse steak
Canola oil, for deep frying the chips
In a pan heat 1 Tbsp of oil over medium-high heat. Add in bell peppers, all the seasoning then stir and fry for 3-4 minutes.
Add in KOO Chakalaka and stir. Add chutney and let it simmer for 3-5 minutes. Keep it aside.
Season the steak with salt, pepper and bbq seasoning. In a pan add oil and pan fry the steak for 2-3 minutes each side (medium rare) or until cooked to your liking. Place on a chopping board and allow the steak to rest for 5 minutes before slicing it.
Heat the oil in a medium pot over high heat.
Drain the potato chips and pat them dry with a kitchen cloth.
Once the oil is hot, drop the raw potato chips into the oil and deep-fry for 10-15 minutes or until the chips are golden and tender.
Remove the fried chips with a slotted spoon and transfer to the paper towel-lined dish.
Spread loaf with mayonnaise on one side.
Top with lettuce leaves, tomato slices, chips, sliced steak, chips and chakalaka.
