Smokey beef steak sandwiches
4 whole, (field), stalks removed, halved
2 tbs, (smokey)
1 clove(s), crushed
White sourdough bread
320 g, (8x40g)
Lean beef fillet
400 g, or minute steak, (4x125g)
200 g, (1 bunch)
1 large, cut into 8 slices
½ medium, thinly sliced
2 x 3 second spray(s)
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray mushrooms with oil. Cook for 2–3 minutes each side or until tender. Transfer to a plate.
- Meanwhile, combine mustard, Worcestershire and barbecue sauces, thyme and garlic in a shallow glass or ceramic bowl. Add steaks and turn to coat.
- Reheat chargrill or barbecue over medium-high heat. Lightly spray bread with oil. Cook steaks and bread for 1 minute each side or until steak is cooked to your liking and bread is toasted.
- Place 4 slices of toast on a flat surface. Top with rocket, steaks, tomato, mushrooms and avocado. Sandwich with the remaining toast. Serve.