serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 eye fillet steaks (180 g each)
- Salt and black pepper
- Olive oil, for drizzling
- 4 Turkish bread rolls, split
- 2 garlic cloves, finely chopped
- ¼ cup flat-leaf parsley leaves, roughly chopped
- 1 large red onion, sliced into 1 cm rounds
- ¼ cup wholegrain mustard
- 10 - 12 butter lettuce leaves
- 2 tomatoes, thinly sliced
Resting time: 6 minutes
Instructions
- Preheat the oven to 120˚C (fan-forced). Season the steaks all over with salt and black pepper, then drizzle with olive oil. Heat a large, heavy-based frying pan over high heat. Add the steak and cook for 3 minutes per side for medium doneness, or until cooked to your liking. Remove to a plate and allow to rest for 6 minutes.
- Meanwhile, combine a generous drizzle of olive oil and the garlic in a small bowl. Place the rolls on a tray and brush both sides with garlic oil, scatter with parsley then keep warm in the oven, 10 minutes.
- Return the pan to high heat with a generous drizzle of olive oil. Add the onions in a single layer and cook for 5 minutes, turning occasionally, until cooked.
- To serve, thickly slice the steak. Spread the buns with mustard and fill with lettuce, tomato, steak and onion. Serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
