Scotch Beef Steak Sandwich
4x1 cm thick, Scotch Beef fillet steaks, flattened slightly
200 g button mushrooms, sliced
3 tablespoons balsamic vinegar
2 onions, thinly sliced
1 teaspoon brown sugar
4 half ciabatta rolls, cut in half and lightly toasted
50 g mixed salad leaves
2 tomatoes, thinly sliced
300 g beetroot slices, drained
Olive oil spray
- Spray a non stick frying pan with oil and heat. Add mushrooms and 1 tablespoon balsamic vinegar and cook over a high heat until browned and tender. Remove from pan.
- Add onion, remaining balsamic vinegar and sugar and cook over a low-medium heat for 10 minutes or until caramelised. Remove from pan.
- Clean pan, re-spray with oil and heat. Cook steaks over a high heat for 2 – 3 minutes on each side, or to your liking. Toast bread until golden brown on both sides.
To assemble, on a slice of bread, place salad leaves, beetroot, tomato, steak, onion and mushrooms. Top with another slice of bread and serve immediately.