Richo’s steak sandwich

This recipe has all the checkpoints of a traditional steak sandwich: tomato and gherkin, mustard and bacon. Double or quadruple the recipe to serve a couple or family.

Richo’s steak sandwich Credit: Richo's Bar Snacks

• makes

  1

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 3 pieces thick streaky bacon
• 150 g eye fillet beef
• 1 tsp extra virgin olive oil
• 1 oxheart tomato, thickly sliced
• 1 gherkin, thickly sliced
• 2 tsp onion jam
• 1 tsp Dijon mustard
• ¼ cup mixed lettuce
• 2 slices thick bread, toasted

Instructions

1. Place bacon on a hot griddle pan. Cook for 3–5 minutes, or until slightly crisp.
2. Season beef with salt, pepper and oil, and add to pan. Cook for 1 minute each side for medium rare, or until cooked to your liking.
3. Place 1 bread slice on a plate. Stack with tomato, gherkin, onion jam and lettuce. Spread Dijon mustard over remaining bread. Top lettuce with bacon and beef. Top with bread and skewer in place. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.