Lifestyle

Recipe: Steak Sandwiches

Feb 20 10:00am

RECIPES PETE EVANS
STYLING KRISTIN BUESING
PHOTOGRAPHS MICHAEL OMM

4 x 100g medallions of eye fillet steak, lightly beaten with a meat tenderiser
1 teaspoon finely chopped fresh rosemary
extra virgin olive oil for chargrilling
8 slices ciabatta bread (or any good-quality crusty bread)
2 tablespoons aioli or good-quality mayonnaise
1 bunch rocket, tough stems removed, washed and dried
2 tablespoons tomato chutney
4 tablespoons balsamic onions

Season steak with sea salt, ground black pepper, rosemary and a splash of olive oil. Place on a hot barbecue grill or in a frypan over a high heat for 1–2 minutes until seared and sealed on one side. Turn over and cook other side, then rest steak on a warmed plate for 1–2 minutes to let meat juices settle. Lightly brush olive oil onto both sides of bread and place on a clean part of the barbecue grill for 30 seconds until toasted and golden. Spread aioli on uncooked sides of 4 slices of toast and add rocket, tomato chutney, steak and balsamic onions to each slice. To serve, top sandwiches with the remaining toast (chargrilled side facing up), wrap in baking paper and cut in half. Serves 4.

TIP

Balsamic onions add a tasty tang to the traditional steak sandwich. Peel and slice two red onions, then slowly fry them in a little olive oil over a low heat, stirring occasionally, for about 30 minutes until softened and starting to turn golden. Add a couple of tablespoons of brown sugar and a tablespoon of balsamic vinegar, then cook for another 10 minutes until the mixture caramelises and thickens. But if you're short on time, quickly fry brown onions with chopped garlic and chilli for an alternative onion filling. And remember, fried egg, beetroot and thinly sliced aged cheddar also make great steak sandwich additions.

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