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Steak sandwiches
Steak sandwiches
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Australian-inspired gourmet steak sandwich with beef eye fillet, tomato chutney, and sourdough bread. Ready in 30 minutes.
Ingredients:
  • 2 (about 150g each) beef eye fillets, cut in half horizontally
  • 9.20 gm olive oil
  • 1 large red onion, halved, thinly sliced
  • 4.00 gm brown sugar
  • 1/2 tsp balsamic vinegar
  • Salt & freshly ground black pepper
  • Olive oil spray
  • 8 slices (about 1.5cm-thick) sourdough bread
  • 75g (1/4 cup) tomato chutney
  • 2 vine-ripened tomatoes, thinly sliced
  • 1 bunch rocket, ends trimmed, washed, dried
Instructions:
  • Sandwich each beef piece between plastic wrap and tenderize using a meat mallet or rolling pin until 5mm thick. Repeat with the rest of the beef pieces.
  • Start by heating the oil in a small heavy-based frying pan till it shimmers. Cook the onion, stirring occasionally, until golden, which should take around 7-10 minutes. Next, add the sugar and vinegar and continue cooking and stirring until the onion caramelizes, which should take about 2-3 minutes. Remove from heat and season to taste with salt and pepper.
  • Preheat a barbecue grill or chargrill pan on high heat. Coat the beef with olive oil spray, sprinkle with salt and pepper, then grill for 1 minute on each side for medium doneness. Rest the cooked beef on a plate covered with foil. Grill the bread slices for 1 minute on each side until toasted. Remove from grill.
  • On each serving plate, lay down a slice of bread and generously spread with tomato chutney. Add a layer of beef, onion, tomato, and rocket. Season with salt and pepper. Finish with another slice of bread on top and enjoy promptly.

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