4 pieces round steak (heart smart) about 150g each
spray olive oil
4 thick slices sourdough bread
150g beetroot slices
1/4 cup tomato chutney
baby rocket leaves, to serve
1 Place the steaks between 2 sheets of plastic wrap and pound with a rolling pin to about 7mm thickness.
2 Spray the meat with oil, and cook on a hot BBQ flat plate or char grill for 2 minutes each side. Move aside to rest and keep warm.
3 Cook the bread on the BBQ chargrill on both sides until lightly toasted. Cook the eggs on the flat plate until the white has set, or to your liking.
4 Place the steaks onto the bread. Top with the beetroot slices, eggs and rocket leaves, with the chutney on the side. Serve immediately.