Ploughman’s steak sandwich

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil, plus extra for brushing
  • 1 tbsp finely chopped rosemary leaves
  • 2 tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 4 Scotch fillet minute steaks (about 180gm each)
  • 8 thick sourdough bread slices
  • 8 thick slices aged cheddar
  • To serve: chutney, rocket and pickled onion
01   Preheat a char-grill to high. Combine oil, rosemary, mustard and garlic, season to taste, brush over steaks and set aside.
02   Brush both sides of bread slices with extra olive oil, char-grill until toasted (1-2 minutes on each side), keep warm.
03   Char-grill steaks until browned and cooked to your liking (1 minute on each side for medium-rare), transfer to a plate and rest for 2 minutes, then top each steak with cheddar.
04   Spread half the grilled bread with chutney, top with a steak and cheddar, then rocket and pickled onion. Sandwich with remaining grilled bread and serve immediately.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

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