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Curtis Stone’s BBQ steak and eggplant sanga recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a mouthwatering BBQ steak and eggplant sandwich bursting with flavor!
Ingredients:
  • 1 eggplant, cut crossways into 1cm-thick slices
  • 91.00 gm extra virgin olive oil, divided
  • 4 No Added Hormones Beef Quick Cook Porterhouse Steaks (180g each)
  • 1 Rustic Baguette*, halved crossways, then halved horizontally
  • 80g tasty cheddar, thinly sliced
  • 3 vine-ripened tomatoes, sliced
  • 60g baby rocket leaves
  • 75g mayonnaise
  • 60g sour cream
  • 40.00 ml horseradish cream
Instructions:
  • Get your barbecue ready for some delicious cooking by setting it up for medium-high heat over indirect heat. If using a gas grill, crank up one burner to high while leaving the others off. If using a charcoal grill, light the charcoal on one side of the grate, leaving the other side empty.
  • Brush the eggplant slices with 2 tablespoons of oil and sprinkle with salt and pepper. Grill on the barbecue over medium heat for 4 minutes on each side, or until golden brown and soft. Transfer to a serving plate.
  • Drizzle steaks with 1 tablespoon of oil and generously season with salt and pepper. Grill on the barbecue over direct heat for 2 minutes on each side for a perfect medium-rare finish. Let the steaks rest for 5 minutes before serving.
  • Combine mayonnaise, sour cream, and horseradish in a small bowl. Season the sauce with salt and pepper to taste.
  • Brush the cut sides of the bread with the remaining 2 tablespoons of oil. Grill on the barbecue over direct heat for about 2 minutes, or until nicely toasted.
  • Spread the zesty horseradish sauce on the cut sides of the bread. Layer the sliced cheese on the bottom halves and move them to the cooler side of the grill. Close the lid and cook for 5 minutes, or until the cheese has melted to ooey-gooey perfection.
  • Place the bottom halves of the bread on a cutting board. Top them with the steaks, followed by the eggplant, tomatoes, rocket, and finally the top halves of the bread. Cut the sandwiches in half and serve.

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