Quick & Easy

Best ever steak sandwich

Give your steak sandwich a delicious mediterranean twist with the addition of char grilled zucchini and eggplant. Let the meat rest for a few minutes before serving to guarantee a tender, moist result.
steak sandwich



1.Cook leek with about 2 tablespoons of water to prevent it sticking, in a medium non-stick frying pan over low heat, stirring, until softened. Add sugar, wine and mustard; cook, stirring, about 10 minutes or until leek is browned and liquid evaporates.
2.Meanwhile, cook zucchini, eggplant and tomato on oiled grill plate (or grill or barbecue) until vegetables are browned all over and just tender. Cover to keep warm.
3.Cook steaks on a heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
4.Toast bread on a heated oiled grill plate (or grill or barbecue). Sandwich steaks, vegetables and mesclun between toast slices.

Mesclun is a mixture of various baby salad leaves; substitute any single lettuce variety if you prefer. Beef rib-eye is also called scotch fillet by some butchers.


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