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Steak sandwich and pickled onion salad

Jessica Brook
Jessica Brook

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Steak sandwich and pickled onion salad.
Steak sandwich and pickled onion salad.James Moffatt

Give the ol' steak sanger a fancy twist with blue cheese and pickled onions.

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Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 ciabatta loaf, halved  

  • 400g eye fillet, at room temperature

  • ½ cup pickled onions, sliced, plus extra to serve

  • 4 large ox heart tomatoes, sliced

  • 2 cups watercress

  • 150g blue cheese, crumbled

Dressing

  • 2 tbsp malt vinegar

  • 2 tbsp extra virgin olive oil

  • 1 tbsp Dijon mustard 

Method

  1. Step 1

    Preheat chargrill pan or barbecue over high heat. Brush the bread with 1 tablespoon of the oil and chargrill for 1 minute each side, or until lightly charred. Set aside. 

  2. Step 2

    Rub the steak with the remaining tablespoon of oil and season with salt and pepper. Cook for 10-12 minutes, turning every 3-4 minutes, for medium-rare. Set aside to rest for 5 minutes, loosely covered.

  3. Step 3

    To make the dressing, whisk together the vinegar, oil and mustard and season with salt and pepper. 

  4. Step 4

    Thinly slice the steak. Top the bread with tomato, onion and steak. Serve with watercress, blue cheese and extra pickled onion.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/steak-sandwich-and-pickled-onion-salad-20211216-h20nae.html