Ingredients per serve


Bacon Crumb

  • Bacon rashers 3.0 x

Chipotle Gravy

Onion Rings

  • Brown onions 4.0 x
  • Plain flour 300.0 g
  • Pale ale 500.0 ml


  • Scotch fillets 10.0 x

The smoky barbecue flavour of chipotle gravy made with KNORR American Chipotle BBQ Sauce complements the chargrilled flavour of the steak perfectly. Great, served with a pub favourite like onion rings. Using beer in the onion ring batter makes for a light and crispy texture with a distinct but subtle beer flavour.



  1. Bacon Crumb

    • Place bacon on a lined gastronome. Bake for 5–10 minutes in a preheated oven at 200 degree Celsius until golden brown and crisp. Remove, drain on a paper towel, and allow to cool, then pulse in a blender or food processor until a fine crumb forms. Set aside.
  2. Chipotle Gravy

    • In a large pan, bring 500 ml of water to the boil. Whisk in KNORR Rich Brown Gravy GF until smooth. Add KNORR American Chipotle BBQ Sauce GF and continue whisking until fully combined. Set aside and keep warm.
  3. Onion Rings

    • Slice onions into thick rings. Mix flour and beer, whisking until well combined.
    • Working in batches, dip onions in batter, draining off excess, and deep fry until golden and cooked through. Drain on a paper towel and keep warm.
  4. Steak

    • Bring the scotch fillets to room temperature. Coat both sides with a little oil and season with salt.
    • Heat a chargrill or pan over high heat until smoking. Cook steak, turning once, for 5-8 minutes or until done to your liking. Remove and rest.
  5. To Serve

    • Serve steak with onion rings and chipotle gravy. Accompany with sautéed silverbeet sprinkled with bacon crumb.