Steak Sandwich with Tomato Relish

Photography by Mark O'Meara

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Bought sauce can be high in kilojoules, but homemade relish is a healthier option.

Ingredients

• Olive oil spray
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp mustard seeds
• 1 x 400g can no-added-salt chopped tomatoes
• 2 tbs malt vinegar
• 1 tbs brown sugar
• 4 (about 100g each) beef fillet steaks
• 8 slices wholegrain bread
• Baby cos lettuce leaves, to serve
• 4 drained canned beetroot slices

Method

• Place a medium saucepan over medium heat. Spray with olive oil spray. Add onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and mustard seeds, and cook, stirring, for 1 minute or until aromatic.
• Add the tomato, vinegar and sugar. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until thick. Set aside to cool.
• Use the flat side of a meat mallet or a rolling pin to pound each steak until 5mm thick. Heat a large non-stick frying pan over high heat. Spray with olive oil spray to grease. Cook steaks for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 minutes to rest.
• Meanwhile, toast the bread.
• Divide half the bread among serving plates. Top with lettuce, steak, beetroot and a dollop of tomato relish. Top with remaining bread to serve.

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