Gourmet Steak Sandwich with Horseradish Cream

Serves 2

Time 20 minutes

Ingredients

2-minute steaks (thin-cut rump; 120–150g each)

1 tbsp extra virgin olive oil

Salt & black pepper

4 slices seeded or grainy sourdough

1 avocado, sliced

1 cup rocket or finely shredded cos

1 roasted red capsicum, sliced (jarred or homemade)

Extra virgin olive oil, for drizzling

Horseradish Yoghurt Cream

½ cup Greek yoghurt

2–3 tsp horseradish 

1 tsp Dijon mustard

1 tsp lemon juice

Salt & pepper

Quick Pickled Red Onion

1 red onion, very thinly sliced

2 tbsp apple cider vinegar or red wine vinegar

1 tsp maple syrup 

Pinch salt

Method

Add the thinly sliced onion to a bowl. Add apple cider vinegar (or red wine vinegar), maple syrup and salt; scrunch gently with your fingers. Set aside to soften and turn bright pink.

Mix the yoghurt, horseradish, Dijon, lemon, salt and pepper. Taste and adjust to taste.

Pat steaks dry. Drizzle with extra virgin olive oil and season with salt and black pepper.

Heat a grill pan or cast-iron pan on high and cook minute steaks 1–1½ minutes per side for medium-rare. Set aside to rest briefly.

Lightly brush the sourdough with extra virgin olive oil and toast or grill until a little crisp.

Spread one slice of sourdough with the horseradish cream, then layer the avocado, steak (slice if you prefer or keep whole), roast red capsicum, rocket or cos, and pickled red onion. Spread more horseradish cream on another slice of sourdough and top the sandwich. 

Repeat for the second sandwich