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Ploughman’s steak sandwich

You'll need

2 tbsp olive oil, plus extra for brushing 1 tbsp finely chopped rosemary leaves 2 tsp Dijon mustard 1 garlic clove, finely chopped 4 Scotch fillet minute steaks (about 180gm each) 8 thick sourdough bread slices 8 thick slices aged cheddar To serve: chutney, rocket and pickled onion


  • 01
  • Preheat a char-grill to high. Combine oil, rosemary, mustard and garlic, season to taste, brush over steaks and set aside.
  • 02
  • Brush both sides of bread slices with extra olive oil, char-grill until toasted (1-2 minutes on each side), keep warm.
  • 03
  • 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.
  • 04
  • 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.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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