SLOW-ROASTED TOMATO & STEAK ROLLS

OK! (Australia) - - Food -

IN­GRE­DI­ENTS

• 4 roma toma­toes, halved • 2 tbsp olive oil • 1⁄2 tsp dried Ital­ian herbs • 2 onions, sliced • 1⁄4 cup red wine vine­gar • 2 tbsp brown sugar • 4 x 125g lean beef eye fil­let steaks, trimmed • 4 whole­grain bread rolls, toasted • 1 tbsp whole­grain or Di­jon mus­tard • 50g mixed salad leaves

METHOD

1 Pre­heat oven to slow, 150°C. Line an oven tray with bak­ing pa­per. 2 Place toma­toes cut side up on tray. Driz­zle with half oil. Sprin­kle with herbs, sea­son with black pep­per. Roast 25-30 min­utes un­til ten­der. 3 Mean­while, heat re­main­ing oil in a large non-stick fry­ing pan on medium heat. Sauté onions, 4-5 min­utes, stir­ring, un­til ten­der. Mix in vine­gar and sugar, cook­ing for 4-5 min­utes un­til caramelised. Re­move from pan. 4 Wipe pan clean and in­crease heat to high. Pan-fry steaks 1-2 min­utes each side, un­til cooked to your lik­ing. Rest, cov­ered for 5 min­utes, be­fore thinly slic­ing. 5 Spread rolls with mus­tard. Top with salad greens, steak slices, tomato halves and onions, and roll lid.

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