Steak sandwich and pickled onion salad
Give the ol' steak sanger a fancy twist with blue cheese and pickled onions.
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
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.
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.
Step 3
To make the dressing, whisk together the vinegar, oil and mustard and season with salt and pepper.
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 Brook is a recipe writer.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/steak-sandwich-and-pickled-onion-salad-20211216-h20nae.html