2 x Scotch fillet steaks or whichever cut you fancy
2 x long Turkish bread rolls
2 handfuls baby spinach
1 x jar Beerenberg Roadhouse Steak Sauce
1 x cup toasted, mixed seeds (we used buckwheat and sunflower seeds with a little sea salt)
The steak sandwich is a classic and here it’s given a slightly healthier but no less flavoursome treatment thanks to Beerenberg’s punchy new Roadhouse Steak Sauce. Serve with some sweet potato fries to really finish the dish off!
Preheat the barbecue to high then cook the steaks for three minutes on each side or to your liking. Slice the bread rolls in half lengthways and place these cut-side down on the barbecue for the last minute or so of the steak’s cooking time to warm and toast the bread a little.
Let the steaks rest for a few minutes under foil while you assemble the sandwiches; top each piece of toasted bread with a good covering of baby spinach, then the Balsamic Beetroot Relish. Slice the steaks across the grain into 1-2cm thick strips then divide these among the open sandwiches. Top with a good drizzle of the Roadhouse Steak Sauce and a sprinkling of the toasted seeds.