OUR SIGNATURE STEAK SANDWICH WITH TOMATO AND CHILLI RELISH
MAKES 4 SERVES
4 x 70g fillet of beef
Fresh ground white pepper
Sourdough baguette approximately 15cm in length, sliced lengthways.
Bunch of fresh rocket leaves only, stems removed
1 cup tomato and chilli relish
Gently pound steak using a meat mallet until about 3mm even thickness.
Brush with olive oil; sprinkle with salt and white pepper and char-grill quickly on both sides.
TOMATO AND CHILLI RELISH
600g ripe vine ripened tomatoes
1 tablespoon olive oil
½ cup peeled brown onions, chopped
½ teaspoon peeled fresh garlic cloves, finely chopped
¼ red capsicums, seeded, chopped into 1.5cm
½ teaspoon fresh ginger, finely chopped
½ cup cider vinegar
¼ cup caster sugar
¼ cup brown sugar
1 ½ tablespoons fresh lemon juice
½ cinnamon quill
½ teaspoon small fresh red chillies, finely chopped
Blanch tomatoes, peel, halve, remove seeds and chop into 2cm pieces.
Heat oil in large heavy-based pan (30cm width).
Add onion, garlic, capsicums and ginger, stir over low heat for 6 minutes, or until onions are soft and lightly browned.
Add tomatoes and remaining ingredients to pan; stir over heat without boiling, until sugar is dissolved.
Simmer, uncovered, stirring occasionally, about 1 hour and 20 minutes (be careful that relish does not stick to base of pan), or until mixture thickens.
Discard cloves and cinnamon quill.