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.

  • 30 mins cooking
  • Serves 4
  • Print


Best ever steak sandwich
  • 2 leeks (400g), sliced thinly
  • 1 tablespoon brown sugar
  • 1/4 cup (60ml) dry white wine
  • 1 tablespoon wholegrain mustard
  • 2 zucchini (240g), sliced thinly
  • 2 baby eggplants (120g), sliced thinly
  • 2 tomatoes (300g), sliced thickly
  • 4 x 100g (3 ounces) beef rib-eye steaks
  • 8 slice white bread
  • 50 gram (1½ ounces) mesclun


Best ever 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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