Steak, Mushroom and Onion Burgers

Serves 4, Prep and Cook 30 mins

1 loaf garlic & olive oil

sourdough (540g)

3 tsps pepper steak seasoning 2 x 225g beef sirloin steaks,

trimmed

200g cup mushrooms,

thinly sliced

1 large onion, halved,

thinly sliced

2 tblsps barbecue sauce 1 tblsp Worcestershire sauce Baby rocket leaves and bottled ranch salad dressing, to serve

1 Cut bread into eight x 1.5cm thick slices, reserving remaining bread for another use. Place on an oven tray. Spray both sides of slices with olive oil.

2 Heat an oiled chargrill plate over a medium to high heat. Add bread in batches. Toast for about 2 minutes on each side, or until golden and charred. Remove.

3 Meanwhile, sprinkle seasoning over both sides of steaks.

4 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add steaks. Cook for 2 to 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil to keep steaks warm.

5 Heat same oiled frying pan. Add mushrooms and onion. Cook, stirring occasionally, for 8 minutes, or until mushrooms are tender. Stir in sauces and any resting juices from steaks. Cook, stirring for 1 minute. Remove from heat.

6 To serve, cut steaks into thin slices. Top half the bread with rocket, steaks and mushroom mixture. Drizzle with dressing. Top with remaining bread.