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Steak sandwiches
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Prep Time:
15 minutes
Cook Time:
4 minutes
Total Time:
19 minutes
Elevate your steak sandwich with vibrant beetroot, sweet pineapple, and peppery rocket.
Ingredients:
  • 6 scotch fillet steaks, trimmed
  • olive oil cooking spray
  • 6 rashers rindless bacon, halved
  • 6 slices fresh pineapple
  • 12 slices white bread, toasted
  • 93.23 gm barbecue sauce
  • 1 bunch rocket leaves
  • 1 large beetroot, trimmed, peeled, coarsely grated
  • jacket potatoes, to serve
Instructions:
  • Preheat barbecue plate on high heat. Spray steaks with oil and season with salt and pepper. Grill steaks for 2 to 3 minutes per side for medium doneness. Transfer to a plate and cover to keep warm.
  • Add the bacon and pineapple to the barbecue plate, and cook for 1 to 2 minutes per side, or until the bacon is crispy and the pineapple is lightly golden.
  • Lay out 6 slices of toast on a cutting board. Generously smear each with barbecue sauce. Layer on rocket, steak, bacon, pineapple, beetroot, and top with the remaining toast. Transfer to individual serving plates and enjoy with jacket potatoes.

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