Mikey puts a Mediterranean twist on a humble Aussie pub-feed classic. His tabouli infusion is a far cry from the standard four-leaf-mix.






Skill level

Average: 3.4 (4 votes)


  • 1 eye fillet steak, about 1-1.5 cm thick (not Wagyu), at room temperature
  • Extra virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • 250 g tabouli
  • Squeeze of lemon juice
  • 1 ciabatta roll
  • 50 g Bearnaise sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 5 min 

  1. Heat a char-grill pan or heavy-based frying pan over medium-high heat. Lightly drizzle both sides of the steak with oil and season with salt. Cook for 1-2 minute on each side for medium rare, or until cooked to your liking. Remove from the pan, season with pepper and set aside to rest for 5 minutes.
  2. Meanwhile, place the tabouli in a bowl and stir in a squeeze of lemon juice and a drizzle of oil. Slice the ciabatta in half and toast on the chargrill pan. Spread the toasted ciabatta with bearnaise sauce, top with the steak and tabouli and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.


Photography by Adam Liaw.