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.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
750g baby potatoes, cut into thick wedges
1 tbs rosemary leaves
1 tbs olive oil
Cooking oil spray
4 x 230g Drovers Beef Rump Steaks
1 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
1/2 cup Always Fresh Fire Roasted Red Pepper Strips (roasted capsicum)
1/3 (110g) cup beetroot and red onion relish
Parsley leaves, to garnish
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
Combine potato, rosemary and oil in a large bowl. Place on prepared tray. Bake for 25 mins or until golden and tender.
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.
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.
1 loaf Coles Bakery Stone Baked Pane di Casa, ends trimmed, cut into 8 slices diagonally, toasted
8 baby cos leaves torn
1/2 cup Always Fresh Fire Roasted Red Pepper Strips (roasted capsicum)
1/3 (110g) cup beetroot and red onion relish
Parsley leaves, to garnish
Description
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.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper.
Step 2
Combine potato, rosemary and oil in a large bowl. Place on prepared tray. Bake for 25 mins or until golden and tender.
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.
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.
