When you hear ‘steak sandwich’ the first image that most probably comes to mind is a greasy sanger that you picked up from a roadside deli or at the local football club.
But this recipe puts a modern and healthy twist on the popular lunchtime treat.
Mild Australian extra virgin olive oil (AEVOO) is rubbed into quality rump steak that’s chargrilled and then served with grilled onion, beetroot relish, Swiss cheese, tomatoes and lettuce on a toasted ciabatta roll.
Sounds pretty good to us!
2 medium desiree potatoes
¼ cup AEVOO
4 x 180g beef rump steak
2 tsp mild steak seasoning
¼ cup AEVOO
1 red onion, cut into thin wedges
4 slices Swiss cheese
½ cup beetroot relish
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp mayonnaise
4 ciabatta rolls, spilt, grilled or toasted
Baby cos lettuce leaves
2 tomatoes, thinly sliced
Gherkins, to serve
Put potatoes in a medium saucepan and cover with water. Bring to the boil over high heat and cook for 6 minutes. Potatoes will still be a little firm. Remove from water and set aside to cool for 5 minutes. Slice thinly into discs and toss in AEVOO.
Meanwhile, sprinkle beef with steak seasoning and drizzle with AEVOO.
Preheat a char-grill pan or barbecue grill plate to high heat. Cook beef for 5 minutes each side for medium, or until cooked to your liking and cook onion, turning occasionally until softened slightly. Transfer beef to a plate and top with cheese. Cover loosely with foil, set aside for 5 minutes to rest. Transfer onions to a large bowl and add relish. Toss well, season.
Meanwhile, grill potatoes for 5 minutes each side or until lightly charred and just tender. Season.
Spread mayonnaise onto roll bases. Top each with lettuce, tomato, beef, onion mixture and roll top. Serve immediately with potato discs and gherkins if using.