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Home > Recipes > Steak sandwich

Steak sandwich
( SERVES 4 )

Kathy Paterson

Publication: Bite

Bite

Ratings: No ratings yet

Steak sandwich

No ratings yet

Make your eggplant pickle in advance, or swap it out for a pickle or chutney you have on-hand, makes this a very easy meal to put together in no time. It's also just the thing to eat after unpacking the car and settling into your holiday. 

Ingredients

2 Tbsp Olive oil
4 Fillet steaks, 150g scotch fillet steaks, each about 2.5cm thick.
1 loaf Sourdough bread, cut into 8 thick slices
8 Tbsp Mayonnaise
8 Lettuce leaves, washed and dried

Eggplant pickle

1 Eggplant, medium
½ cup Extra virgin olive oil
3 Garlic cloves, finely chopped
¼ cup Chopped fresh herbs, such as thyme, sweet marjoram, parsley or basil
1½ Tbsp Balsamic vinegar, use up to 2 Tbsp
1 Red chilli, deseeded, finely chopped (optional)

Directions

  1. Rub half the olive oil into the steaks and season well with salt and freshly ground black pepper.
  2. Heat a large frying pan or barbecue grill over a high heat. Cook the steaks for 4-5 minutes, turning once. Remove steaks to a plate, loosely cover and leave to rest for 5 minutes.
  3. Brush remaining olive oil over the bread slices and chargrill on the barbecue, or you could toast the bread slices or pan-fry until lightly golden and slightly crispy on both sides.
  4. To assemble, spread the toasted bread slices with mayonnaise. Top 4 bread slices with lettuce, the cooked steaks, eggplant pickle and top with the remaining bread slices.

Eggplant pickle

  1. Heat a chargrill pan or your barbecue to a medium-high heat.
  2. Cut the eggplant into 1cm thick slices, then cut the slice in half. Brush slices with about ¼ cup of the measured oil.
  3. Grill eggplant slices until soft, for about 5 minutes, turning once. Transfer to a bowl and allow to cool a little.
  4. Scatter over the garlic and chopped herbs. Mix the balsamic vinegar with the remaining oil and pour over. Season to taste and leave to cool.
  5. Pack the cooled eggplant into a sterilised jar and seal. Can be eaten straight away or keep in the refrigerator for a few weeks.
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https://www.eatwell.co.nz/recipe/7493/Steak-sandwich/

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Comments

  • brokekiwi
    brokekiwi
    added 1452 days ago

    Or for those of us in the real world - Take two slices of *1 bread, spread lightly with margarine and, if you can afford them, fill with a few beef flavoured chippies.

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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