Steak sandwiches (with home made bacon and Australian bush relish)

steak sandwich

I had a work mate come for dinner this evening. I’ve been looking forward to it for a week. The thought of my Liberal, Naomi Klein and Eduardo Galeano reading partner sharing food with a soccer player who spent Christmas in Cuba, was too much to give up on. I had promised iron rich food to sustain him in the footy season, and decided to make steak sandwiches with homemade bacon, rocket and my own caramelised onion and bush tomato relish.

Bush tomatoes have been a staple food among traditional people in central Australia for thousands of years. They provide an abundant source of energy, vitamins and minerals and have a distinctive raisin/caramel flavour with a strong spicy aftertaste. The Outback Pride Project cultivates Australian native foods to provide indigenous Australians in traditional communities with jobs and training in horticulture and the food industry. The project also acknowledges the intellectual property of the traditional uses of bush foods.

I use rump steak for this because it’s so incredibly tasty. I try and keep the rump tender by choosing a good quality piece of meat and not overcooking it. We ended up having a right little Monday night party, with a few additional friends along for company throughout the evening. It was a great way to spend a Monday.

Serves 4

Caramelised onion and bush tomato relish

½ teaspoon brown sugar
½ teaspoon saltbush
1/2 teaspoon Balsamic vinegar
1/2 teaspoon honey
1 tablespoon whole bush tomatoes
1   Spanish onion
2 teaspoons butter

Steak sandwiches

4   ciabatta style bread rolls
4 serves organic rump steak
2 cups rocket leaves
4 rashers bacon
3/4 cup bush tomato relish
    good quality olive oil

To make the relish: Melt the butter in a small saucepan. Slice the onion and place in the saucepan. Cover and cook very slowly on a low heat until melted and gooey. Meanwhile, soak the bush tomatoes in ½ cup of boiling water, microwave to rewarm as necessary. When the bush tomatoes are soft, chop them finely. Add to gooey onions with all remaining ingredients. Simmer until well combine and reduced to a thick relish.

To make the sandwiches: Fry the bacon until crispy, set aside in a warm place. Heat a griddle pan on a high heat. Cut open the bread rolls and spread with a little olive oil. Toast briefly on the griddle pan and set aside. Spread a little olive oil on the steaks. Cook to your liking. Spread the bread rolls with the bush tomato relish, add a rasher of bacon to each roll, lay a piece of steak on top, and ½ cup of rocket leaves. Place the top of the roll on top, and hold in place with a bamboo skewer. Serve immediately.

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