INGREDIENTS how to make Grilled Steak
6 Roma (egg) tomatoes, halved
½ Tsp Cumin powder
1 Tablespoon olive oil
4x Beef scotch fillet minute steaks (about 0.5cm)
2 Tablespoons coarsely chopped mint
1 Garlic clove, finely chopped
8 Slices of homemade bread (see recipe above)
100 g Baby rocket leaves
½ Cup (125 ml) Aioli (see recipe below)
Oven baked Potato wedges, to serve (see receipe below)
• Preheat oven to 160°C. Line a baking tray with non-stick baking paper. Place tomatoes, cut side-up, on the lined tray. Drizzle with half the oil. Season well with salt and pepper. Bake for 30 minutes or until tomatoes are soft. Remove from oven and set aside.
• Meanwhile, place the beef between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 3mm-thick. Place in a bowl with the chopped mint, cumin, garlic and remaining oil.
Set aside for 15 minutes to develop the flavors.
• Heat a char-grill pan on high. Toast bread for 1 minute each side or until lightly charred. Set aside. Cook steaks on char-grill for 1 minute each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Cut steaks in half.
• Place half the bread slices on serving plates. Spread half the aioli over the bread. now Grilled Steak ready
Top with steak, tomatoes and baby rocket. Add some aioli over the top and place the remaining bread slices on top.