Name: Ploughman’s steak sandwich
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.Preheat a char-grill to high. Combine oil, rosemary, mustard and garlic, season to taste, brush over steaks and set aside.

2.Brush both sides of bread slices with extra olive oil, char-grill until toasted (1-2 minutes on each side), keep warm.

3.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.

4.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 .
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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