Curtis brings us his take on the classic steak sandwich. Try this delicious steak and eggplant ‘sanga’ for a real Aussie meal.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To make horseradish sauce, combine the mayonnaise, sour cream and horseradish cream in a small bowl. Season with salt and pepper.
Step 5
Brush cut sides of bread with the remaining oil. Cook on the barbecue over lit side for 2 mins or until toasted.
Step 6
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.
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
Description
Curtis brings us his take on the classic steak sandwich. Try this delicious steak and eggplant ‘sanga’ for a real Aussie meal.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To make horseradish sauce, combine the mayonnaise, sour cream and horseradish cream in a small bowl. Season with salt and pepper.
Step 5
Brush cut sides of bread with the remaining oil. Cook on the barbecue over lit side for 2 mins or until toasted.
Step 6
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.
