Name: Peppered steak sandwich with grilled tomatoes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 teaspoon cracked black pepper; 4 (400g) beef minute steaks; 250 gram cherry truss tomatoes cut into 4 clusters; 8 slice (560g) sourdough bread; 1/3 cup (100g) aioli; 1/2 cup (70g) caramelised onion relish; 1/2 cup loosely packed trimmed watercress

Ingredients

2 tablespoon olive oil

2 teaspoon cracked black pepper

4 (400g) beef minute steaks

250 gram cherry truss tomatoes cut into 4 clusters

8 slice (560g) sourdough bread

1/3 cup (100g) aioli

1/2 cup (70g) caramelised onion relish

1/2 cup loosely packed trimmed watercress

Method

1.Combine oil and pepper in a shallow dish, add steaks, turn to coat.

2.Heat an oiled chargrill pan (or barbecue or grill) over medium-high heat, cook steaks for 2 minutes each side or until cooked as desired. Remove from pan, cover, rest 5 minutes.

3.Cook tomato clusters in chargrill pan for 3 minutes or until softened. Remove from pan.

4.Toast bread slices in chargrill pan for 30 seconds each side. Spread aïoli onto half the toasted slices, top each with steak, onion relish and watercress, then remaining toasted bread slices. Serve sandwiches with tomato clusters.

Aïoli is garlic mayonnaise, available from the condiment aisle in most supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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