Sweet, caramelised tomatoes blistered in a pan make the perfect sauce for these delicious steak burgers. Spread with a creamy and salty caper aioli and filled with rocket and parmesan, this is an Italian take on the classic steak sandwich.
Preheat oven to 200°C fan-forced. Cut potatoes into 2cm-thick chips. Line a baking tray with baking paper and spread potato chips out in a single layer. Drizzle with 2 teaspoons oil and season with salt. Bake for 25 minutes or until golden brown. While the chips are cooking, move on with the recipe.
Roughly chop capers and zest and juice lemon half. Place aioli in a bowl with capers, zest and juice and stir to combine. Set aside.
Finely chop eschalot and place in a bowl with red wine vinegar, 20ml (1 tablespoon) olive oil and ¼ teaspoon salt. Pick basil leaves from their stems.
Brush steaks with 2 teaspoons oil and season with salt and pepper. Place frypan over high heat. Add steaks and cook for 3 minutes, turning halfway, or until caramelised. Remove from pan and keep warm. Wipe out frypan.
Crush garlic and halve tomatoes. Place frypan over medium heat and add remaining oil and tomatoes. Cook, tossing pan, for 2 minutes or until slightly blistered and collapsed. Add garlic and eschalot dressing and stir to combine. Place blistered tomatoes with dressing and most of the basil leaves (reserving some to serve) in a bowl and toss gently to combine. Season to taste.
Wipe out pan and toast buns over medium heat for 1-2 minutes until golden. Spread bun halves with caper aioli. Top with steaks, rocket leaves and parmesan and spoon over a little of the blistered tomatoes. Replace bun tops and serve with remaining tomatoes, basil leaves and chips.