Serves: 2 

70 grams Frank’s RedHot Sauce 
10 grams fresh rosemary, chopped finely 
2 tablespoons olive oil 
1 tablespoon pepper 
2 sirloin steaks (225 grams each)  
250 grams shallots 
2 tablespoons sugar 
60 grams butter
 330 millilitres dark ale 
4 thick slices tiger bread 
100 grams provolone cheese


  • Place a frying pan over a low-medium heat; add 2 tablespoons butter; once foamy, add the shallots, stirring constantly until soft and golden. 
  • Add 1 tablespoon butter and the sugar to the onions. Stir over low-medium heat for 2 minutes.  
  • Next increase the heat, stir in the beer and bring to a boil. Reduce the heat and simmer, stirring occasionally, until onions are golden brown and all the beer has evaporated.  
  • Remove from the heat and pour in 20 grams Frank’s RedHot Sauce and stir to combine and set aside. 
  • Next make the marinade by mixing 50 grams Frank’s RedHot Sauce, rosemary, olive oil, salt, and pepper in a small bowl.   
  • Rub your hot sauce marinade all over the steaks. 
  • Carefully lay the steaks on the BBQ and cook for 2-3 minutes a side for medium rare or 4–5 miniutes for medium to well done. Once cooked, remove from the BBQ and rest for 4 minutes then thinly slice the steaks.  
  • Generously butter the bread, top with baby leaf lettuce, slices of beef, cheese, and beer caramelised spicy onions.

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