Grilled rosemary steak sandwiches
Lunch is easy with these Grilled rosemary steak sandwiches.
INGREDIENTS
6 roma (egg) tomatoes, halved
1 tablespoon olive oil
4 x beef scotch fillet minute steaks (about 0.5 cm)
2 tablespoons coarsely chopped rosemary
1 garlic clove, finely chopped
8 slices sourdough bread
100g baby rocket leaves
1/2 cup (125ml) Paul Newman's Own Whole Egg Aioli
Potato wedges, to serve
METHOD
Step 1
Preheat oven to 160C. Line a baking tray with non-stick baking paper. Place tomatoes, cut-side up, on the lined tray. Drizzle with half the oil. Season well with salt and pepper. Bake for 30 minutes or until tomatoes soften. Remove from oven and set aside to cool slightly.
Step 2
Meanwhile, place the beef between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 3mm-thick. Place in a bowl with the rosemary, garlic and remaining oil. Set aside for 15 minutes to develop the flavours.
Step 3
Heat a char-grill pan on high. Toast bread for 1 minute each side or until lightly charred. Set aside. Cook steaks on char-grill for 1 minute each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Cut steaks in half.
Step 4
Place half the bread slices on serving plates. Spread half the aioli over the bread. Top with steak, tomatoes and rocket. Dollop remaining aioli over the top and place the remaining bread slices on top. Serve immediately with potato wedges, if desired.
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