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The Ultimate Steak Open Sandwich
Serves: 4
Cook: 10 mins
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Equipment
- Chopping boards
- knives
- grater
- plate
- large frying pan or chargrill pan
- measuring spoons
- tongs
- 2 bowls
- Serving plate
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Ingredients
- 2 Northern Ireland Farm Quality Assured sirloin or rump steaks
- 2 5ml (tsp) Rapeseed oil
- Black pepper
- 1 Clove garlic
- 1 Red onion
- 2 5ml (tsp) White wine viegar
- 1 2.5ml (tsp) White sugar
- 4 Thick slices of wholemeal sourdough bread
- 120g Reduced fat hummus
- 1 Bag baby cos salad leaves
- 2 Large tomatoes
- 25 g Parmesan
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Method
Prepare the ingredients:
- Trim the fat from both the beef (remember to thoroughly wash your hands after handling raw meat).Peel the garlic, cut the clove in half and rub each side of the steak with the garlic clove (remember to thoroughly wash your hands after handling raw meat).Wash and slice the tomato.Wash and dry the baby salad leaves.
For the pickled onions:
- Peel and very thinly slice the onion.
- Combine with the vinegar and sugar in a small glass bowl, and set aside for 5-10 minutes.
To cook:
- Preheat the grill or chargrill pan until smoking (this recipe can also be cooked on a hot BBQ).
- Cook the steaks for 2 - 3 minutes on each side or to your cooked preference. Then transfer to a plate, season with black pepper and cover with foil. Rest for 5 minutes before slicing and serving.
- Toast the bread placing one slice on each serving plate and spread it with hummus. Layer with salad leaves, sliced tomato and pickled onion and top with sliced steak.
- Sprinkle with freshly grated parmesan before serving.
