Aussie Style Grilled Rosemary Steak Sandwich
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Preparation Time: 15 minutes | Cooking Time 30 minutes| Freezable?: No
- 1 large tomato (Plum tomatoes if you can get them)
- Olive oil for cooking
- 1 Minute Steak around ½ cm thick
- around ½ tablespoon coarsely chopped rosemary
- around ½ small garlic clove, finely chopped
- 2 slices of sourdough bread
- 25g/small handful of baby rocket leaves
- Large tablespoon of Mayonnaise
Goes really well with potato or sweet potato wedges and don’t forget the beer!
Recipe adapted from Taste.com/au
Try this really tasty Aussie style steak sandwich with a simple rosemary and garlic marinade. A perfect treat for a sunny day.
- Preheat your oven to 160C and line a baking tray with non-stick baking paper. Halve the tomatoes and place cut-side up on the baking tray, drizzle with half the oil and season to taste. Bake for 20 minutes or until the tomatoes soften.
- In the meantime, place the steak between 2 sheets of cling film or something similar and gently pound the steak with a meat mallet or rolling pin to around 3mm thick, equivalent to around 1/10th of an inch. Put the steak in a shallow dish or bowl with the rosemary and garlic and just enough oil to cover the steak. Put to one side for 15 minutes to gently marinade.
- Heat a griddle or frying pan on high and use the pan to toast the bread for one minute on each side until lightly charred. Then set aside and cook the marinaded steak on the griddle, around 1 minute on each side for medium, less or more for your own preferred taste. Cut in half and transfer to a warm plate, cover with foil and set aside for 5 minutes to rest.
- Spread mayonnaise on one side of bread, top with the steak, tomatoes and rocket and a layer of mayonnaise to taste, top with the remaining slice of bread and serve.
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