- Serves4
- Cook time15 minute
- Prep time10 minute, + 5 mins resting time
Satisfy your steak cravings with these open sandwiches, made with succulent steak, crusty bread, juicy heirloom tomatoes and creamy mozzarella.
Ingredients
- 2 (about 370g each) Coles Finest Carbon Neutral Beef Scotch Fillet Steaks, at room temperature
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, crushed
- 1 tsp finely grated lemon rind
- 1 Coles Bakery Stone Baked by Laurent Ciabatta Loaf*, split
- 220g tub bocconcini, sliced
- 4 red Grandma’s Heirloom Tomatoes, thinly sliced
- 1/4 tsp dried chilli flakes (optional)
- 1/4 cup chopped basil
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Drizzle the steaks with 1 tbs oil. Season. Heat a large non-stick frying pan over medium-high heat. Cook the steaks for 3-4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover and set aside for 5 mins to rest.
Step 2
Preheat grill on high. Combine the garlic, lemon rind and remaining oil in a small bowl. Season. Brush over the cut sides of the bread. Top with bocconcini. Place on a baking tray and cook for 4-6 mins or until cheese bubbles and is just golden.
Step 3
Thinly slice the steak. Top the bread with the tomato and steak. Sprinkle with chilli flakes, if using, and basil to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Juice the leftover lemon and use it to make lemon honey. Or, use it to add the perfect amount of acidity to creamy pasta dishes, like the one at coles.com.au/chickenfettuccine.
Open steak and tomato Caprese-style sandwiches
- Serves4
- Cook time15 minute
- Prep time10 minute, + 5 mins resting time
Ingredients
- 2 (about 370g each) Coles Finest Carbon Neutral Beef Scotch Fillet Steaks, at room temperature
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, crushed
- 1 tsp finely grated lemon rind
- 1 Coles Bakery Stone Baked by Laurent Ciabatta Loaf*, split
- 220g tub bocconcini, sliced
- 4 red Grandma’s Heirloom Tomatoes, thinly sliced
- 1/4 tsp dried chilli flakes (optional)
- 1/4 cup chopped basil
Method
Step 1
Drizzle the steaks with 1 tbs oil. Season. Heat a large non-stick frying pan over medium-high heat. Cook the steaks for 3-4 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Loosely cover and set aside for 5 mins to rest.
Step 2
Preheat grill on high. Combine the garlic, lemon rind and remaining oil in a small bowl. Season. Brush over the cut sides of the bread. Top with bocconcini. Place on a baking tray and cook for 4-6 mins or until cheese bubbles and is just golden.
Step 3
Thinly slice the steak. Top the bread with the tomato and steak. Sprinkle with chilli flakes, if using, and basil to serve.