Open Steak Sandwiches

Open Steak Sandwiches

It is amazing how far you can get with one small piece of fillet, if sliced paper thin and served on bread.

You will need:
Steak
  • 250 g - 300 g middle cut fillet steak
  • Ina Paarman’s Garlic Pepper Seasoning
  • olive oil
Bruschetta
  • 1 French style loaf, cut into diagonal slices ± 1 cm thick
  • olive or canola oil
  • Ina Paarman’s Green Onion Seasoning
Toppings
  • whole grain mustard
  • 1 small red onion, finely chopped
  • 1 small punnet of wild rocket
  • freshly ground black pepper
  • Ina Paarman’s Creamy Blue Cheese Dressing
Method

Rub the Seasoning really well into the meat and then drizzle with oil. Now give the meat a second coating of Seasoning. Leave the seasoned and oiled meat at room temperature for 30 minutes before cooking. Adjust the oven rack to the middle position and preheat the oven to 200°C. Insert the meat thermometer into the thickest middle part of the fillet. Roast the meat open on a rack until thermometer registers ‘rare’ 60°C. It will take about 15 minutes. As soon as the thermometer registers rare, remove the meat from the oven and wrap it tightly in heavy foil, shiny side against the meat. When it has cooled down, refrigerate overnight or for up to 2 days.

Bruschetta

Brush the one side of the bread with oil and then sprinkle lightly with Green Onion Seasoning. Bake for ± 10 minutes until golden. Serve straight away, or leave to cool down completely and then store in an airtight container.

On the day, slice the meat very thinly and arrange on bruschetta spread with mustard. Just before serving sprinkle with chopped red onion, add rocket, freshly ground black pepper and a drizzle of Blue Cheese Dressing

INA'S TECHNIQUE TIPS

  • Open steak sandwiches 1
  • Open steak sandwiches 2
  • Roast v2
  • Open steak sandwiches 4