Recipe: Mouth Watering Steak Sandwich

Tony Ferguson’s  Recipe of the Week

(Serves 4)

We all want to look good but eat what everyone else eats! Summer-time is rapidly approaching, with all those yummy BBQ’s and fun summer parties. It’s really tough when you’re trying to eat healthy, ‘which to some’ seems like you just eating air…and torturous in a fun, ‘kick your shoes off’ environment.

GHA doesn’t want you to miss out on that BBQ ‘pig out’. Well, it may seem to you like that, when we say you can have your steak and eat it!

Check out this weeks mouth watering Steak Sandwich Recipe from our friends at Tony Ferguson.

It looks even better than an average steak sandwich, minus all those calories!  Now everyone at that BBQ will be wanting what you’re having!

Ingredients

• Olive oil spray 
• Medium eggplants cut into thick slices lengthways 
• Large red capsicum, seeds removed and quartered 
• 1 Cup mushrooms, thinly sliced
• 4 x 120g Lean beef steak (females) OR 4 x 220g Lean beef steak (males)
• 1 Large onion, thinly sliced
• 100g Baby rocket leaves
• 1 Teaspoon olive oil
• 1 Tablespoon balsamic vinegar
• Hot English mustard

Method

1. Heat barbecue. Lightly spray eggplant and capsicum with olive oil and cook on the grill until tender. At the same time, on the hotplate side cook mushrooms and onions until soft
2. Lightly spray steaks with oil and cook on grill until done as desired, turning once during cooking
3. Prepare rocket salad by adding rocket, oil and vinegar in a bowl. Toss to combine and set aside
4. To serve place a slice of eggplant on the plate. Top with capsicum and steak. Spread a small amount of mustard on the steak and top with grilled onion and mushroom. Place another slice of eggplant on top of the stack and serve with the rocket salad on the side.