4sirloin steakssliced in half, to result in 8 thin steaks
For the chilli butter
1-2fresh chilliesfinely chopped
½cupbutter room temperature
Combine all the marinade ingredients in a blender and blend until smooth.
Flatten the steak with a meat mallet until each steak is around 1cm/third of an inch thick.
Pour the marinade over the steak and allow to marinade for at least 30 minute and up to 24 hours, covered in the fridge.
To cook the steak, heat a large griddle pan, skillet or outside grill until scorching hot then cook the steaks quickly on both sides until caramelized and cooked to your preference. Remove from the heat and allow to rest for 5 minutes.
For the chilli butter, combine the chopped chillies and butter and mix well.
To serve, half the bread rolls and spread on the chilli butter. Top with the cooked steak and add sliced tomatoes and onion.