• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x 1 1/2 cm thick scotch fillet steaks

  2. 4 foccacia rolls or good quality soft rolls (not sweet hamburger buns)

  3. 2 onions, finely sliced

  4. 1edium red chilli, seeds removed, finely sliced

  5. 2 cloves garlic, finely sliced

  6. 2 tablespoons olive oil

  7. 1 tablespoon brown sugar

  8. 2 tablespoons red wine vinegar

  9. cup basil leaves, roughly chopped

  10. cup flat leaf parsley leaves, roughly chopped

  11. 2 large ripe tomatoes, cut into 1 1/2 cm cubes

  12. 2 handfuls rocket leaves

Instructions Jump to Ingredients ↑

  1. In the wok burner of your barbecue, soften the onions, chilli and garlic in the oil and gently cook to a dark brown, without allowing them to crisp.

  2. Ad the brown sugar and cook for another minute to melt it and caramelise. Stir through the vinegar and check the balance of flavours. Reserve.

  3. Brush the steaks with olive oil and season well. Place them on a very hot flat grill for a few minutes each side to cook them medium rare. Remove to a clean tray and loosely cover them for five minutes.

  4. Cook the tomatoes for just one minute on the flat grill over very high heat and transfer to the onion mixture. Add the basil and parsley and stir through.

  5. Toast the buns on the char grill until lightly browned.

  6. Place some rocket on the base of each bun and a steak on top of the rocket. Add a big spoonful of the tomato mixture and top with the other half of the roll.


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