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Quick steak sandwich

Caroline Velik

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Steak sandwich.
Steak sandwich.Marina Oliphant

Use rump steak if you prefer, add mushrooms, or even a fried egg.

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Ingredients

  • 600g eye fillet steak

  • 4 tbsp olive oil, plus extra for brushing

  • 2 red onions, thinly sliced

  • 8 thick slices sourdough bread

  • 150g baby spinach leaves

  • Salt and pepper

  • Good-quality chutney or relish

Method

  1. Thinly slice steak into eight pieces. Set aside. Heat oil in a pan and cook onion until softened. Lower heat and continue to cook for about 10 minutes, until onion starts to colour and get crunchy around the edges.

    Brush sourdough with a little oil and cook on a hot grill plate for a few minutes either side, or toast the bread. Wilt spinach for a few minutes in a small non-stick pan. Cook steak in a very hot pan with a little oil for about 30 seconds either side. Season with salt and pepper and set aside, keeping warm.

    Pile wilted spinach on a slice of toast, top with two slices of steak and lashings of onions. Dollop with good-quality chutney and top with a second slice of toast.

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Default avatarCaroline Velik is a columnist.

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