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Ultimate steak sandwich

Name: Ultimate steak sandwich
Yield: 4
Ingredients: 1 red onion, thinly sliced into rounds; Juice of 2 limes; 1 beetroot, peeled, very thinly sliced (we used a mandoline); 1/3 cup (80ml) extra virgin olive oil; 1 tbs apple cider vinegar; 450g butt-end beef fillet, trimmed, cut 8mm thick across the grain; 8 slices sourdough bread, grilled; 1 ripe avocado, cut into thin wedges; 100g cheddar, thinly sliced; 2 tbs extra virgin olive oil; 1 red onion, finely chopped; 3 garlic cloves, chopped; 1 tbs brown mustard seeds; 700g (about 1/4) pineapple, peeled, finely chopped; 250g cherry tomatoes; 1/2 tsp dried chilli flakes; 1/2 cup (110g) caster sugar; 1 cup (250ml) apple cider vinegar; 1 tbs tomato paste

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Sep 12, 2018

"This is the chef and the butcher in a kombi, digging into these sandwiches. And the juices dripping down our arms" - Colin Fassnidge.

1 red onion, thinly sliced into rounds
Juice of 2 limes
1 beetroot, peeled, very thinly sliced (we used a mandoline)
1/3 cup (80ml) extra virgin olive oil
1 tbs apple cider vinegar
450g butt-end beef fillet, trimmed, cut 8mm thick across the grain
8 slices sourdough bread, grilled
1 ripe avocado, cut into thin wedges
100g cheddar, thinly sliced

Spicy pineapple and tomato chutney

2 tbs extra virgin olive oil
1 red onion, finely chopped
3 garlic cloves, chopped
1 tbs brown mustard seeds
700g (about 1/4) pineapple, peeled, finely chopped
250g cherry tomatoes
1/2 tsp dried chilli flakes
1/2 cup (110g) caster sugar
1 cup (250ml) apple cider vinegar
1 tbs tomato paste

Method

1.

For the chutney, heat oil in a saucepan over medium heat. Add onion and cook, stirring occasionally, for 3-4 minutes or until softened. Add garlic and mustard seeds, and cook, stirring regularly, for 1 minute or until seeds begin to pop. Add remaining ingredients. Bring to a rapid simmer and cook, stirring regularly, for 20-25 minutes or until thick and reduced. Cool. Meanwhile, to make sandwich, place onion in a bowl with lime juice and 1 tsp salt flakes. Set aside. Place beetroot in a separate bowl with 1 tbs oil, vinegar and 1 tsp salt flakes. Set aside.
2.

Place beef on a tray and drizzle with remaining 1/4 cup (60ml) oil. Heat a barbecue or chargrill pan to high heat. Season beef well and cook, turning once, for 1 minute each side. Remove and rest for 5 minutes. Top 4 slices of sourdough with avocado. Divide cheddar among sandwichs and top each with 3 slices of steak, then top with chutney. Drain onion and beetroot, and arrange over the top. Top with second slice of sourdough.