Ingredients
1 baguette
1 large scotch fillet
½ bunch parsley
Juice and zest of 1 large lemon
Directions
To prep the baguette, slice into finger-width pieces, lightly brush with olive oil, and bake at 180°C until golden and crispy.
To prep and cook the steak, marinate the scotch fillet with olive oil and salt. Grill on a hot skillet or BBQ to your preferred doneness. Rest for 10 minutes, then slice thinly.
For the parsley sauce, blend parsley, lemon zest, lemon juice, garlic, and olive oil until smooth. Season with salt and pepper to taste.
Layer each toasted baguette slice with creamy burrata, slices of steak, and a drizzle of parsley sauce.
Top generously with Beerenberg Caramelised Onion for that sweet and savoury hit.
