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Grilled steak sandwich with tomato and spinach
Grilled steak sandwich with tomato and spinach
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate the classic steak sandwich with our gourmet twist.
Ingredients:
  • 2 egg tomatoes, cut into wedges
  • Salt & freshly ground black pepper
  • 1 brown onion, cut into rings
  • 4 (about 650g) beef fillet steaks
  • 8 slices light rye bread
  • 40g baby spinach leaves
  • 85g (1/3 cup) bought bearnaise sauce (Maille brand)
  • Potato wedges, to serve
Instructions:
  • Preheat your oven to 200°C. Arrange the tomatoes on a baking tray, then generously drizzle them with 2 teaspoons of oil and season with salt and pepper. Roast in the preheated oven for 15 minutes, or until they are tender. Once done, take them out of the oven and set aside.
  • Heat half of the remaining oil in a medium frying pan over high heat. Sauté the onion, stirring occasionally, until golden brown, about 5 minutes. Remove from heat and set aside.
  • Preheat a chargrill on high. Season steaks with salt and pepper. Grill for 2 minutes on each side for medium-rare or to your preferred doneness. Remove and cover with foil on a plate. Let it rest for 5 minutes before serving.
  • While the grill heats up, generously brush rye bread slices with the leftover oil. Grill half of the bread for 1 minute on each side until nice and toasty. Transfer to a plate and repeat with the rest of the bread.
  • On each serving plate, place a piece of bread and layer with spinach leaves, steak, tomato, and onion. Drizzle over bearnaise sauce and place another piece of bread on top. Serve promptly with optional potato wedges.

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