Ploughman’s steak sandwich
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Serves
4
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2 tbsp
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olive oil, plus extra for brushing
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1 tbsp
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finely chopped rosemary leaves
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2 tsp
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Dijon mustard
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1
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garlic clove, finely chopped
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4
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Scotch fillet minute steaks (about 180gm each)
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8
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thick sourdough bread slices
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8
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thick slices aged cheddar
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To serve:
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chutney, rocket and pickled onion
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1
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Preheat a char-grill to high. Combine oil, rosemary, mustard and garlic, season to taste, brush over steaks and set aside.
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2
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Brush both sides of bread slices with extra olive oil, char-grill until toasted (1-2 minutes on each side), keep warm.
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3
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Char-grill steaks until browned and cooked to your liking (1 minute on each side for medium-rare), transfer to a plate and rest for 2 minutes, then top each steak with cheddar.
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4
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Spread half the grilled bread with chutney, top with a steak and cheddar, then rocket and pickled onion. Sandwich with remaining grilled bread and serve immediately.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles