• 4 slices (400g) fillet steak

  • 1 tablespoon olive oil

  • Non-stick cooking spray

  • 4 rindless bacon rashers

  • 8 slices sour dough bread

  • Butter, for spreading

  • 50g mixed lettuce leaves

  • 2 vine ripened tomatoes, sliced

  • 4 tablespoon spicy tomato relish (see recipe below)

  • Spicy Tomato Relish

  • 2 teaspoons olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, crushed

  • 750g Roma tomatoes, chopped

  • ½ cup drained Sandhurst Semi-dried Tomatoes, chopped

  • ¼ cup drained Sandhurst Jalapeno Chillies, chopped

  • 1/3 cup brown sugar

  • ¼ cup white wine vinegar


  • 1.

    Cover a steak with a piece of non-stick baking paper. Flatten with a meat mallet or rolling pin until 1cm thick. Repeat with remaining steaks. Brush with olive oil.

  • 2.

    Spray a cast iron grill or barbeque with non-stick cooking spray. Heat to medium-high, then cook bacon and steaks. Bacon will take about 3 minutes each side to cook. Cook steaks 1 minute each side for medium rare, or to your liking.

  • 3.

    Meanwhile, lightly toast bread. Spread with butter, then lay out four slices and top with lettuce leaves, tomato, bacon, steak and a dollop of relish. Top with remaining toasted bread.

  • Spicy Tomato Relish:

  • 1.

    Heat oil in a large frypan over a medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute longer. Add remaining ingredients and simmer, stirring occasionally for 20 minutes or until thick.

  • 2.

    Place in a food processor and process until blended (if using a small food processor, process in batches). Spoon into clean jars. Keep in refrigerator for up to 2 weeks.


This recipe (and many more) can be found on the Sandhurst Fine Foods website

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Posted by Report
This looks like the perfect thing for lunch ! Yum!!