Steak sandwich with Obela Hommus dressing
Ingredients
4 Small vine ripened tomatoes, halved
1 Medium red onion, sliced into 1/2cm rings
½ Cup extra virgin olive oil, plus extra for cooking
2 tbs Red wine vinegar
2 Garlic Cloves, crushed
3 tsp Dijon Mustard
1 tbs Chopped parsley leaves
4 150g Beef sirloin minute steaks
8 Large slices sourdough bread, chargrilled
60g Spinach & Rocket mix
- Fries to serve
Directions
- Preheat oven to 180°C fan forced.
- Place tomatoes and onion in a single layer in roasting pan. Mix oil, vinegar and garlic together. Pour over the tomatoes and onion. Season. Roast for 25-30 minutes until tomatoes and onion are tender. Set aside to cool 15 minutes. Pour the pan juices into a small food processor.
- Add 2 tablespoons of the Hommus, mustard and parsley to the tomato juices. Process to combine. Spoon into a bowl. Cover and refrigerate until ready to serve.
- Heat a barbecue plate or large frying pan on high heat. Drizzle both sides of steak with oil. Season. Cook for 30 seconds each side for medium. Remove to a plate, cover to keep warm.
- Thickly spread the remaining Hommus over chargrilled bread. Top with spinach and rocket and steak. Top with the tomato and onions. Spoon over the Hommus dressing. Serve with fries.