The great thing about this sandwich is that you pound the meat before
cooking. This means it only takes a minute or so on each side to cook.
Another benefit is that the meat is tenderised so it doesn’t matter if you
use slightly tougher cuts, like rump. It also means that the steak ends up
in bite sized pieces so there are no akward moments wrestling to chew
through your sandwich.
- 200g (7oz) scotch fillet, rump or New York steak
- 1 lemon, halved
- wholegrain mustard
- 4 large fresh slices bread
- small handful wild baby rocket, optional
Heat BBQ or char grill pan on its highest setting.
Place steak between 2 layers of plastic. Bash with your fist or a meat
mallet until it is flattened out to about 1/2cm (3/4in) thick. You want it
to be thin as possible with a few holes so it cooks quickly.
Season steak and drizzle over olive oil on both sides. BBQ for
approximately 1 minute each size until well charred. At the same
time cook the lemon, cut side down.
Place steak on a clean, warm plate and drizzle with more olive oil
and a good squeeze of lemon juice. Allow to rest for a few minutes
so the meat juices mix with the oil and lemon juice to make a super
tasty sauce. Tear meat into bite sized pieces.
Spread bread with mustard then pile the steak on top. Scatter with
rocket leaves, if using and drizzle over the juices. Top with another
slice of bread.
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