• 2 scotch fillet steaks
  • 4 teaspoons olive oil, divided
  • 1 brown onion, finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 slices provolone cheese
  • 4 soft hotdog or brioche hotdog rolls
  • 2 tablespoons Japanese mayonnaise (e.g. Kewpie), to serve


  • tomato sauce
  • pickled red chillies
  • pickled jalapenos


Step 1

Using a sharp knife, slice the steaks into 2 to 3mm slices. It is easier to do this if you put the steaks into the freezer for 30 minutes before slicing.

Step 2

Prepare the braai for direct cooking over high heat (250°C-290°C) with a hotplate. Preheat the hotplate for 10 minutes.

Step 3

Add the brown onion to a small bowl. Add 2 teaspoons of the olive oil.

Step 4

Once the braai has preheated, add the onion to the hotplate and cook over direct high heat, for 2 minutes, or until just caramelised. Using a metal spatula, remove the onion from the barbecue.

Step 5
Lightly coat the slices of steak with the remaining olive oil, then season with the salt and pepper. Add the steak to the hotplate and cook for 3 minutes, over direct high heat until just browned. Keeping the lid closed as much as possible. 


Step 6

Arrange the steak into 4 piles on the hotplate. Divide the onion between each mound. Add a slice of provolone cheese on top of each one. Close the lid for 1 minute, for the cheese to melt. Meanwhile, toast the buns cut side down on the cooking grill for one minute. Scoop a pile of meat and cheese into the toasted buns. Serve with Kewpie and your choice of additional toppings.

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