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Open steak sandwiches

Open steak sandwiches
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Who can resist an open steak sandwich?
  • 2 vine-ripened tomatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 clove garlic
  • ½ bunch flat-leaf parsley
  • 4 sprigs basil
  • 1 tbs baby capers
  • 1 lemon
  • 4 thick slices sourdough bread
  • 4 x 175g beef fillet steaks
  • ½ radicchio treviso (see note)
  • 1 bunch rocket
  • 150g (1/2 cup) mayonnaise
  1. Preheat oven to 200C. Cut tomatoes in quarters and place on an oven tray. Drizzle with 1 tsp oil and season with salt and freshly ground black pepper. Roast for 10 minutes or until tomatoes start to soften.
  2. Meanwhile, place garlic and a pinch of salt in a mortar and gently pound with a pestle to a paste. Tear over parsley and basil leaves, add capers, then pound until leaves are bruised. Add 1½ tbs oil, then zest over lemon and squeeze in juice. Season and stir to combine. Makes ⅔ cup.
  3. Preheat chargrill pan over high heat. Brush both sides of bread with 1 tbs oil, then cook for 1 minute each side or until lightly charred. Divide among plates. Keep pan over heat.
  4. Slice beef fillets in half horizontally to make 8 thin steaks. Brush with remaining 1 tsp oil, season, then cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate, loosely cover with foil and rest for 5 minutes.
  5. Meanwhile, trim radicchio and separate leaves. Place in a large bowl. Add rocket, drizzle with 1 tbs herb dressing and toss to combine.
  6. Spread chargrilled bread with mayonnaise. Top with radicchio salad, steaks and tomatoes, then drizzle with remaining herb dressing to serve.
Treviso is a mild variety of radicchio, with slightly bitter red leaves. Available from greengrocers and selected supermarkets.

You can substitute chicken breasts or lamb backstraps for the beef fillet steaks in the sandwiches, if you prefer.
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