Fillet steak sandwich with tabouli and jar béarnaise sauce

Mikey puts a Mediterranean twist on a humble Aussie pub-feed classic. His tabouli infusion is a far cry from the standard four-leaf-mix.

Credit: Adam Liaw

• serves

  1

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 eye fillet steak, about 1-1.5 cm thick (not Wagyu), at room temperature
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper, to taste
• 250 g tabouli
• Squeeze of lemon juice
• 1 ciabatta roll
• 50 g Bearnaise sauce

Resting time: 5 min

Instructions

1. Heat a char-grill pan or heavy-based frying pan over medium-high heat. Lightly drizzle both sides of the steak with oil and season with salt. Cook for 1-2 minute on each side for medium rare, or until cooked to your liking. Remove from the pan, season with pepper and set aside to rest for 5 minutes.
   
   
2. Meanwhile, place the tabouli in a bowl and stir in a squeeze of lemon juice and a drizzle of oil. Slice the ciabatta in half and toast on the chargrill pan. Spread the toasted ciabatta with bearnaise sauce, top with the steak and tabouli and serve.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

 

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.