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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.
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.
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:
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.
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 www.sandhurstfinefoods.com.au
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