| Servings | serves |
Ingredients
- 4 Eye Fillet Steak Medallions lightly beaten with a meat tenderiser
- 1 teaspoon Rosemary finely chopped fresh
- Extra Virgin Olive Oil for char grilling
- 8 slices Ciabatta Bread
- 2 tablespoons Aioli
- 1 bunch Rocket tough stems removed, washed and dried
- 2 tablespoons Tomato Chutney
- 4 tablespoons Balsamic Onions
Ingredients
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Instructions
- Season steak with sea salt, ground black pepper, rosemary and a splash of olive oil. Place on a hot grill over high heat for 1-2 minutes until seared and sealed on one side. Turnover and cook other side, then rest steak on a warmed plate for 1-2 minutes to let meat juices settle.
- Lightly brush olive oil onto both sides of bread and place on a clean part of the barbecue grill for 30 seconds until toasted and golden. Spread aioli on uncooked sides of 4 slices and add rocket, tomato chutney, steak and balsamic onions to each slice.
- To serve, top sandwiches with the remaining toast, char-grilled side facing up, wrap in baking paper and cut in half.
Recipe Notes
-Balsamic onions add a tasty tang to the traditional steak sandwich. Peel and slice two red onions, then slowly fry them in a little olive oil over a low heat, stirring occasionally, for about 30 minutes until softened and starting to turn golden. Add a couple of tablespoons of brown sugar and a tablespoon of balsamic vinegar, then cook for another 10 minutes until the mixture caramelises and thickens. -Short of time? Quickly fry brown onions with chopped garlic and chilli for an alternative onion filling. -Remember, fried egg, beetroot and thinly sliced aged cheddar also make great steak sandwich additions.
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