Beef
The perfect steak sandwich assembled with caramelised onions, scallopini, roasted beets, spinach and cheesy sauce. Served with a side of in-season roasted Jerusalem artichokes.
Gluten friendly option - bread is replaced with GF bread.
Gluten friendly option - bread is replaced with GF bread.
1. Set oven to 220ºC.
Brush and halve artichokes lengthways, slice beetroots. Spread out on a lined oven tray and toss with oil, salt and pepper. Roast for 25 minutes, or until golden and tender.
2. Heat a large frypan over high heat. Rub steaks with oil. Cook in batches (see notes) for 1 minute on each side. Set aside on a plate.
3. Keep pan over medium heat. Slice and add onion to the pan with 2 tbsp butter, salt, 1 tbsp vinegar and 1 tsp mustard. Cook for 10 minutes, adding 1/2 cup water halfway. Return scallopini to the pan once onion is caramelised. Remove from heat.
4. Heat a small saucepan over medium-low heat. Crumble in cheese, whisk in 1/2 tbsp mustard and 3 tbsp water until well combined.
5. Cut 8 (thick) slices of bread and warm in the oven.
Slice tomatoes.
6. Assemble sandwiches with spinach, beetroot, onion, steaks, tomato and sauce. Serve with roasted Jerusalem artichokes.
Notes:
Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.
Gluten friendly option - bread is replaced with GF bread.
Brush and halve artichokes lengthways, slice beetroots. Spread out on a lined oven tray and toss with oil, salt and pepper. Roast for 25 minutes, or until golden and tender.
2. Heat a large frypan over high heat. Rub steaks with oil. Cook in batches (see notes) for 1 minute on each side. Set aside on a plate.
3. Keep pan over medium heat. Slice and add onion to the pan with 2 tbsp butter, salt, 1 tbsp vinegar and 1 tsp mustard. Cook for 10 minutes, adding 1/2 cup water halfway. Return scallopini to the pan once onion is caramelised. Remove from heat.
4. Heat a small saucepan over medium-low heat. Crumble in cheese, whisk in 1/2 tbsp mustard and 3 tbsp water until well combined.
5. Cut 8 (thick) slices of bread and warm in the oven.
Slice tomatoes.
6. Assemble sandwiches with spinach, beetroot, onion, steaks, tomato and sauce. Serve with roasted Jerusalem artichokes.
Notes:
Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.
Gluten friendly option - bread is replaced with GF bread.
jerusalem artichokes 500g
Beetroots 2
Beef scallopini 10-pack
Brown onion 1
Cheddar cheese 150g
Rye wholemeal Bread loaf 1
Tomatoes 2
Baby spinach 1 bag (60g)
From your pantry:
oil+butter (for cooking), salt, pepper, balsamic vinegar, dijon mustard
Beetroots 2
Beef scallopini 10-pack
Brown onion 1
Cheddar cheese 150g
Rye wholemeal Bread loaf 1
Tomatoes 2
Baby spinach 1 bag (60g)
From your pantry:
oil+butter (for cooking), salt, pepper, balsamic vinegar, dijon mustard
