Try a cooked, crumbed chicken breast instead of the steak. Increase or decrease the chilli in the relish if preferred. If you want to make it really easy, use a store-bought chilli relish or barbecue sauce.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
You can substitute the mayonnaise in the coleslaw with red wine vinegar and extra virgin olive oil to make it lighter.
4 x 100g pieces beef fillet
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
8 slices sourdough bread
1 clove garlic, peeled
40g fresh rocket leaves
Coleslaw
small wedge white cabbage, finely shaved
small wedge red cabbage, finely shaved
2 tsp sea salt
100g whole-egg mayonnaise
juice of 1 lemon
small handful flat-leaf parsley leaves, finely chopped
sea salt and freshly ground black pepper
Tomato chilli relish
4 medium-size ripe tomatoes
1 tbsp extra virgin olive oil
1/2 small brown onion, finely chopped
1 clove garlic, finely chopped
1/2 red capsicum, seeded and cut into 1cm dice
1 tsp finely chopped ginger
100ml cider vinegar
2 tbsp caster sugar
2 tbsp brown sugar
1 tbsp fresh lemon juice
1/2 tsp sea salt
3 red bird's-eye chillies, finely chopped
Serves 4
To make the relish, blanch the tomatoes in boiling water for 10 seconds, then refresh quickly in iced water. Peel, halve, remove seeds and chop into 2cm pieces.
Heat the oil in large heavy-based pan.
Add the onion, garlic, capsicum and ginger, stir over low heat until onion is soft and lightly browned. Add the remaining ingredients to the pan and simmer uncovered, stirring occasionally for about 1 hour or until the mixture thickens, being careful that relish does not stick to the base.
For the coleslaw, combine the 2 cabbages with salt. Mix well, and allow to sit for 30 minutes or until the cabbage has started to wilt and soften. Rinse and drain well. Combine with the mayonnaise, lemon juice and parsley, and season to taste.
Pound each steak gently using a meat mallet, to a 3-4mm thickness. Brush each steak with olive oil and season with salt and freshly ground black pepper. Heat chargrill or non-stick pan and grill the steak for 1-2 minutes on each side until medium-rare. Rest the steaks for 5 minutes.
Toast or chargrill bread until golden, rub with the garlic clove.
To serve, place a slice of toasted sourdough on a plate, top with coleslaw, steak, rocket leaves, a generous spoonful of tomato chilli relish and a second slice of sourdough.
800g of peeled sweet potato, cut into 6-8cm wedges
3 tbsp extra virgin olive oil
2 tbsp rosemary leaves, finely chopped
1 tbsp thyme leaves, finely chopped
sea salt and freshly ground black pepper
Serves 4
Preheat oven to 200°C.
In a large bowl, combine all ingredients and toss to coat well. Lay on a lined baking tray with wedges facing upward. Cook for 30-40 minutes or until cooked through and golden. Drain on a paper towel and serve alongside the steak sandwich.
SOMETHING TO DRINK
Ale
Wash down the steak sandwich with a Lord Nelson Three Sheets ale, from Sydney's oldest licensed hotel and Australia's oldest pub brewery. Delightfully balanced malt, with herbaceous hoppy character and citrus aromas
