Name: Barbecued tri-tip steak sandwiches with anchovy mayo and provolone
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 small tri-tip (1.5kg; order from your butcher); 240 gm provolone dolce, thinly sliced; 60 ml vegetable oil (¼ cup); 6 eggs; 6 thick slices soy and linseed sourdough; 2 avocado, coarsely chopped; To serve: thinly sliced white onion (optional) and wild rocket leaves; Anchovy mayo; 300 gm mayonnaise (1 cup); 10 anchovy fillets (see note); 2 tbsp baby capers, drained, rinsed; 4 cornichons, finely chopped; 2 garlic cloves, crushed; ½ cup each flat-leaf parsley and basil, very finely sliced; Juice of ½ lemon

Barbecued tri-tip steak sandwiches with anchovy mayo and provolone

Australian Gourmet Traveller recipe for barbecued tri-tip steak sandwiches with anchovy mayo and provolone.

Serves 6

Prep

30M

Cook

10M

Total

40M

Ingredients

1 small tri-tip (1.5kg; order from your butcher)

240 gm provolone dolce, thinly sliced

60 ml vegetable oil (¼ cup)

6 eggs

6 thick slices soy and linseed sourdough

2 avocado, coarsely chopped

To serve: thinly sliced white onion (optional) and wild rocket leaves

Anchovy mayo

300 gm mayonnaise (1 cup)

10 anchovy fillets (see note)

2 tbsp baby capers, drained, rinsed

4 cornichons, finely chopped

2 garlic cloves, crushed

½ cup each flat-leaf parsley and basil, very finely sliced

Juice of ½ lemon

Method

Main

1.For anchovy mayo, place the mayonnaise in a bowl. Chop the anchovy fillets on a board, then crush them with the flat of the knife blade to form a paste, then add to mayonnaise with capers, cornichons, garlic, herbs and lemon juice and mix to combine. Refrigerate until required.

2.Thinly slice tri-tip on an angle across the grain into twelve 1cm-thick slices. Place on a tray, sprinkle with sea salt and grind fresh black pepper over, then grill over medium heat, turning once, until cooked to your liking (2-3 minutes each side for medium). Transfer to a tray, top with provolone and set aside in a warm place to rest (5 minutes).

3.Heat oil in a large frying pan over medium-high heat and fry eggs in batches until white is cooked and yolk is still runny (2-3 minutes). Lightly toast the bread in a toaster or under a grill. Spread a good layer of mayonnaise on the bread slices, then top each with avocado, 2 slices of steak, onion, an egg and rocket, then season well and serve.