Su­per sangas

Sunday Tasmanian - Tassie Living - - FRONT PAGE -

There’s noth­ing quite like a gen­er­ous steak sand­wich with the trim­mings to sat­isfy just about any hunger. Th­ese tasty ver­sions are our ode to the clas­sic and make an easy lunch or even a lazy din­ner. Whether it’s with gruyère cheese and pick­les, sweet onions and beet­root or rose­mary and mush­rooms, you’ll have no prob­lem find­ing a new favourite.

mus­tard steak sand­wich with caramelised cider onions

2 ta­ble­spoons olive oil, plus ex­tra for

driz­zling 2 brown onions, sliced into thin wedges 1 cup ( 250ml) dry ap­ple cider 2 ta­ble­spoons brown sugar Sea salt and cracked black pep­per 4 x 150g rump steaks, trimmed 2 tea­spoons hot English mus­tard 4 cia­batta rolls, halved ½ cup ( 150g) whole- egg may­on­naise Rocket leaves 8 baby beet­roots, sliced 100g ched­dar, sliced Heat one ta­ble­spoon oil in a large non- stick fry­ing pan over high heat. Add the onion and cook, stir­ring oc­ca­sion­ally, for eight to 10 min­utes or un­til soft­ened. Re­duce the heat to medium, add the cider and sugar and sprin­kle with salt and pep­per.

Cook for a fur­ther 10– 15 min­utes or un­til caramelised. Set aside.

Heat a large non- stick fry­ing pan over high heat. Brush the steaks with the re­main­ing oil and the mus­tard, sprin­kle with salt and pep­per and cook for one and a half min­utes each side for medium- rare or un­til cooked to your lik­ing.

Driz­zle the cia­batta rolls with oil and cook for one minute or un­til golden. Spread with the may­on­naise and top with rocket, steak, beet­root and cheese. Serve with onion.

Makes four.

pro­sciutto- wrapped steak and mushroom sand­wich

¼ cup ( 60ml) olive oil 1 clove gar­lic, crushed 1 ta­ble­spoon rose­mary leaves, chopped Sea salt and cracked black pep­per 4 por­to­bello mush­rooms, sliced 4 x 100g minute steaks 8 slices pro­sciutto 1 x loaf Turk­ish bread, halved and cut

into four ½ cup ( 150g) store- bought aiolo 50g baby rocket leaves Finely grated parme­san Pre­heat a char- grill pan or bar­be­cue over high heat.

Place the oil, gar­lic, rose­mary, salt and pep­per in a bowl and mix.

Brush the mushroom with the rose­mary oil and cook for three min­utes each side or un­til cooked through. Set aside and keep warm.

Wrap each steak with two slices of pro­sciutto. Brush with the rose­mary oil and cook for one minute each side or un­til cooked to your lik­ing. Set aside.

Brush the bread with rose­mary oil and cook for one minute or un­til lightly charred.

Spread the bread with the aioli and top with the steak, mushroom, rocket and parme­san to serve.

Makes four.

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