Steak sandwich

Ingredients

• 4 eye fillet steaks (180 g each)
• Salt and black pepper
• Olive oil, for drizzling
• 4 Turkish bread rolls, split
• 2 garlic cloves, finely chopped
• ¼ cup flat-leaf parsley leaves, roughly chopped
• 1 large red onion, sliced into 1 cm rounds
• ¼ cup wholegrain mustard
• 10 - 12 butter lettuce leaves
• 2 tomatoes, thinly sliced

Resting time: 6 minutes

Instructions

1. Preheat the oven to 120˚C (fan-forced). Season the steaks all over with salt and black pepper, then drizzle with olive oil. Heat a large, heavy-based frying pan over high heat. Add the steak and cook for 3 minutes per side for medium doneness, or until cooked to your liking. Remove to a plate and allow to rest for 6 minutes.
2. Meanwhile, combine a generous drizzle of olive oil and the garlic in a small bowl. Place the rolls on a tray and brush both sides with garlic oil, scatter with parsley then keep warm in the oven, 10 minutes.
3. Return the pan to high heat with a generous drizzle of olive oil. Add the onions in a single layer and cook for 5 minutes, turning occasionally, until cooked.
4. To serve, thickly slice the steak. Spread the buns with mustard and fill with lettuce, tomato, steak and onion. Serve.

Photography by Jiwon Kim.

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