|Photo: Grilled steak sandwich with tomato and spinach|
The Grilled Recipes kitchen invites you to try Grilled steak sandwich with tomato and spinach recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled steak sandwich with tomato and spinach.
We have given the humble steak sandwich a gourmet make-over in this tasty recipe.
Ingredients (serves 4)
2 egg tomatoes, cut into wedges
1 1/2 tbs olive oil
Salt & freshly ground black pepper
1 brown onion, cut into rings
4 (about 650g) beef fillet steaks
8 slices light rye bread
40g baby spinach leaves
85g (1/3 cup) bought bearnaise sauce (Maille brand)
Potato wedges, to serve
Preheat oven to 200°C. Place the tomatoes on a baking tray. Drizzle with 2 tsp of the oil and season with salt and pepper. Bake in preheated oven for 15 minutes or until tender. Remove from oven and set aside.
Meanwhile, heat half the remaining oil in a medium frying pan over high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until golden brown. Remove from heat and set aside.
Preheat a chargrill on high. Season steaks with salt and pepper. Cook on preheated grill for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Meanwhile, brush slices of rye bread with the remaining oil. Cook half the bread on the chargrill for 1 minute each side or until toasted. Transfer to a plate. Repeat with the remaining bread.
Place 1 piece of bread on each serving plate. Top with spinach leaves, steak, tomato and onion. Spoon over bearnaise sauce and top with remaining bread slices. Serve immediately with potato wedges, if desired.
Australian Good Taste - November 2004, Page 58
Recipe by Sarah Hobbs
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