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Steak Sandwhich with Spicy Tomato Relish
Serves 4
Ingredients:
4 slices (400g) fillet steak
1 tablespoon olive oil
non-stick cooking spray
4 rindless bacon rashers
8 slices sour dough bread
butter, for spreading
50g mixed lettuce leaves
2 vine ripened tomatoes, sliced
4 tablespoon spicy tomato relish (see recipe below)
Here's How:
- Cover a steak with a piece of non-stick baking paper. Flatten with a meat mallet or rolling pin until 1cm thick. Repeat with remaining steaks. Brush with olive oil.
- Spray a cast iron grill or barbeque with non-stick cooking spray. Heat to medium-high, then cook bacon and steaks. Bacon will take about 3 minutes each side to cook. Cook steaks 1 minute each side for medium rare, or to your liking.
- Meanwhile, lightly toast bread. Spread with butter, then lay out four slices and top with lettuce leaves, tomato, bacon, steak and a dollop of relish. Top with remaining toasted bread.
Spicy Tomato Relish
Makes 2 ¾ Cups
Ingredients:
2 teaspoons olive oil
1 large onion, chopped
3 cloves garlic, crushed
750g Roma tomatoes, chopped
½ cup drained Sandhurst Semi-dried Tomatoes, chopped
¼ cup drained Sandhurst Jalapeno Chillies, chopped
1/3 cup brown sugar
¼ cup white wine vinegar
Here's How:
- Heat oil in a large frypan over a medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute longer. Add remaining ingredients and simmer, stirring occasionally for 20 minutes or until thick. Place in a food processor and process until blended (if using a small food processor, process in batches). Spoon into clean jars. Keep in refrigerator for up to 2 weeks.
Cook's tip: Spicy tomato relish also makes a delicious accompaniment to burgers and barbequed lamb.
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Stylish Stuffing
