Open Steak Sandwich with Crunchy Sweet Potato Chips and Coopers Ale BBQ Sauce

Ingredients

• 1 tsp dried chilli flakes
• 1 handful rosemary leaves
• 2 tbsp thyme leaves
• 3 garlic cloves, finely chopped
• 3 tbsp olive oil
• 600g beef rump cut into thin steaks
• 2 handfuls rocket
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 ripe tomatoes, thinly sliced
• 4 slices sourdough bread
• Beerenberg Coopers Ale BBQ Sauce, to serve

Method:

Combine the chilli, rosemary, thyme, garlic and olive oil and rub this marinade over the steaks. Cover and set aside in the fridge for at least one hour. Heat the BBQ or a frying pan on high and cook the steaks for about a minute on each side. Meanwhile toss the rocket with the vinegar and olive oil and toast your sourdough slices. To assemble; top each slice with a few tomato slices, a handful of the rocket, then the cooked steak and finally a drizzle of Beerenberg Coopers Ale BBQ Sauce.