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Gourmet Open Steak Sandwich

This open steak sandwich offers everything you love about the lunch classic in a lighter form.

Gourmet Open Steak Sandwich

Serves 4

2 beef steak cuts (such as ribeye or porterhouse) or alternatively use 1 pack Silver Fern Farms Māhaki Valley Lamb Steaks

4 tbsp olive oil 

2 ciabatta buns

handful of fresh lettuce leaves 

½-1 red onion, sliced

100g feta, crumbled

8 cherry tomatoes, halved

relish (we used Barker’s Beetroot Relish)

aioli, to dollop  

edible flowers to garnish, such as pansies

Remove steaks from packaging and allow to bloom. Preheat a frying pan to medium-high. Drizzle steak with a little olive oil, season with salt and freshly ground black pepper and cook 3-4 minutes each side (for medium-rare). Set aside to rest for 5 minutes then carve across the grain into 3-4 slices.

Halve the buns, drizzle cut sides with oil or butter and lightly grill. Spread bun with aioli and layer with some lettuce. Divide steak among the ciabatta and add red onion, feta and cherry tomatoes. Add relish and a dollop of aioli. Place the edible flowers on top as a garnish.

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