Curtis Stone's BBQ steak and eggplant sanga

Curtis brings us his take on the classic steak sandwich. Try this delicious steak and eggplant ‘sanga’ for a real Aussie meal.



Note: + 5 mins resting time



  • 1 eggplant, cut crossways into 1cm-thick slices
  • 5 tbs extra virgin olive oil, divided
  • 4 Coles Australian No Added Hormones Beef Quick Cook Porterhouse Steaks (180g each)
  • 1 Coles Bakery Rustic Baguette*, halved crossways, then halved horizontally
  • 80g tasty cheddar, thinly sliced
  • 3 vine-ripened tomatoes, sliced
  • 60g baby rocket leaves

Horseradish sauce

  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 2 tbs horseradish cream



Prepare a barbecue for medium-high cooking over indirect heat. For a gas barbecue, heat one burner on high and leave other burner(s) off. For a charcoal barbecue, build fire on one side of charcoal grate, leaving other side of barbecue empty.


Brush eggplant with 2 tbs oil and season with salt and pepper. Cook on barbecue over lit side for 4 mins each side or until caramelised and tender. Transfer to a plate.


Brush steaks with 1 tbs oil and season with salt and pepper. Cook on barbecue over lit side for 2 mins each side for medium-rare or until cooked to your liking. Set aside for 5 mins to rest.


To make horseradish sauce, combine the mayonnaise, sour cream and horseradish cream in a small bowl. Season with salt and pepper.


Brush cut sides of bread with the remaining oil. Cook on the barbecue over lit side for 2 mins or until toasted.


Spread horseradish sauce onto cut sides of bread. Place the cheese over bottom halves and transfer to unlit (empty) side of barbecue. Cook with lid closed for 5 mins or until cheese melts. Transfer to a clean work surface. Top with the steak, eggplant, tomatoes, rocket and top halves of bread. Slice in half crossways to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.