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Steak sandwich with beetroot relish and rosemary wedges

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Served with crispy herbed wedges and a tangy beetroot relish, this tasty Steak sandwich is a spin on a classic you can't go wrong with.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Steak sandwich with beetroot relish and rosemary wedges


  • 750g baby potatoes, cut into thick wedges
  • 1 tbs rosemary leaves
  • 1 tbs olive oil
  • Cooking oil spray
  • 4 x 150g Coles Australian Beef Rump Steaks, trimmed
  • 1 large red onion, sliced into thick rounds
  • 1 loaf Coles Bakery Stone Baked Pane di Casa, ends trimmed, cut into 8 slices diagonally, toasted
  • 8 baby cos leaves torn
  • ½ cup Always Fresh Fire Roasted Red Pepper Strips (roasted capsicum)
  • ⅓ (110g) cup beetroot and red onion relish
  • Parsley leaves, to garnish

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.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Step 2

    Combine potato, rosemary and oil in a large bowl. Place on prepared tray. Bake for 25 mins or until golden and tender.
  3. Step 3

    Meanwhile, spray steaks and onion with oil. Season. Heat a barbecue or chargrill pan over medium-high heat. Cook steaks for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  4. Step 4

    Cook onion in same pan for 2 mins each side or until just tender. Divide lettuce among 4 bread slices. Top with steaks, onion, capsicum, relish, parsley and the remaining bread slices. Serve with wedges.