Orchard Workers' Steak Sandwich
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Step 1: Place a griddle pan over a high heat. Once hot, grill 1 side of each slice of sourdough for approximately 2 minutes and remove from the pan.
Step 2: Drizzle each grilled side with 1 tablespoon of Extra Virgin Olive Oil and set aside.
Step 3: Place the steaks onto a tray and drizzle over the remaining Extra Virgin Olive Oil and season with salt and pepper.
Step 4: Place the steaks onto the hot griddle pan and cook for 2 minutes on each side, then place back on the tray to rest and keep warm.
Step 5: Meanwhile, remove the cos leaves, wash and dry well.
Step 6: To make the sandwiches, place 4 slices of sourdough, grilled slide down, onto your working bench. Top with the cos leaves, tomato, cucumber, steak, watercress and barbecue sauce, then close with the second piece of bread, grilled side up, and serve.
Tip: These are quite large serves. If desired, each sandwich could be cut in half to serve 8 people.
8 thick sourdough slices
4 rib fillet steaks 120g each
to season sea salt and freshly ground black pepper
125ml 1/2 cup Extra Virgin Olive Oil
2 large vine ripened tomatoes sliced
1 medium continental cucumber sliced
1 bunch watercress
60ml 1/4 cup Cabernet Barbecue Sauce