4 x 100 gram sirloin steaks
sea salt and freshly ground pepper
8 slices sourdough bread
1 clove garlic, peeled
handful rocket or baby cos lettuce leaves
tomato and chilli relish
Tomato and Chilli Relish
2 tablespoons vegetable oil
1 onion, thinly sliced
1 red capsicum, seeded and thinly sliced
2 cloves garlic, crushed
1 teaspoon sea salt
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 whole star anise
1 cup caster sugar
½ cup cider or white wine vinegar
1 tablespoon fish sauce
500 grams ripe tomatoes, roughly chopped
3 long red chillis, roughly chopped (keep the seeds in for a hotter relish)
Preheat a barbecue or ridged grill.
Brush the steaks lightly with oil and season generously.
Cook for 2 minutes each side or until done to your liking. Set aside loosely covered while you grill the bread.
Brush both sides of the bread lightly with oil and grill until golden. Rub both sides with the raw clove of garlic.
To assemble: Spread the grilled bread with mayonnaise then spoon over some tomato and chilli relish and a few rocket leaves. Slice the steaks thinly and pile on top then add a few more rocket leaves and relish. Sandwich with the remaining grilled bread and eat immediately. Makes 4.
Tomato and Chilli Relish: Heat the oil in a large saucepan and cook the onion, capsicum, garlic, salt, ginger, cinnamon stick and star anise for 10 minutes until the vegetables are tender.
Add the sugar and cook for 1 minute then add all the remaining ingredients.
Bring to the boil then reduce the heat and simmer for about 1 hour, stirring occasionally until reduced and very thick and shiny.
Tip into a sterilized jar and seal. When cool, store in the refrigerator. Makes about 2 cups.