Steak sandwich

Take your steak sanga to the next level with a homemade, extra-easy roasted capsicum relish made by simply roasting capsicum and onion, roughly chopping, and folding through oregano leaves, sherry vinegar and extra virgin olive oil. This recipe comes from Lil Kaskoutas.

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream Now On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 2 thick-cut scotch fillet or sirloin steaks (about 200 g each)
• Salt
• 2 Turkish rolls, split
• 100 g toum
• 100 g rocket leaves
• Olive oil, for drizzling

For the roasted capsicum relish

• 1 red capsicum, cut into wedges
• 1 red onion, cut into wedges
• 1 tbsp extra virgin olive oil, plus extra for drizzling
• ¼ cup oregano, leaves picked, roughly chopped
• 1 tbsp sherry vinegar
• Salt and black pepper

Resting time: 5 minutes

Instructions

1. Preheat the oven to 220°C (fan-forced). Remove the steaks from the fridge and season with salt generously on both sides.
2. To make the capsicum relish, combine the capsicum and onion on a baking tray lined with baking paper. Drizzle with olive oil, toss to coat, then roast for 7-10 minutes, or until softened and lightly charred.
3. Remove the vegetables from the oven, allow to cool lightly, then roughly chop. Combine in a medium bowl with the oregano, sherry vinegar, 1 tbsp extra virgin olive oil and a generous pinch of salt and pepper. Toss lightly to combine.
4. Heat a large frying pan over high heat, cook the steaks to your preferred doneness, then remove from the pan to a plate. Toast the Turkish rolls in the oven. Slice the steaks.
5. To serve, spread the toum on the rolls and layer with sliced steak, capsicum relish and rocket.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

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.