Grilled Rosemary Steak Sandwiches

Lunch is easy with these Grilled rosemary steak sandwiches.

The ingredient of Grilled Rosemary Steak Sandwiches

• 6 roma egg tomatoes halved
• 1 tablespoon olive oil
• 4 x beef scotch fillet minute steaks about 0 5 cm
• 2 tablespoons coarsely chopped rosemary
• 1 garlic clove finely chopped
• 8 slices sourdough bread
• 100g baby rocket leaves
• 1 2 cup 125ml paul newmans own whole egg aioli
• potato wedges to serve

The Instruction of grilled rosemary steak sandwiches

• preheat oven to 160c line a baking tray with non stick baking paper place tomatoes cut side up on the lined tray drizzle with half the oil season well with salt and pepper bake for 30 minutes or until tomatoes soften remove from oven and set aside to cool slightly
• meanwhile place the beef between 2 sheets of plastic wrap use a meat mallet or rolling pin to gently pound until 3mm thick place in a bowl with the rosemary garlic and remaining oil set aside for 15 minutes to develop the flavours
• heat a char grill pan on high toast bread for 1 minute each side or until lightly charred set aside cook steaks on char grill for 1 minute each side for medium or until cooked to your liking transfer to a plate cover with foil and set aside for 5 minutes to rest cut steaks in half
• place half the bread slices on serving plates spread half the aioli over the bread top with steak tomatoes and rocket dollop remaining aioli over the top and place the remaining bread slices on top serve immediately with potato wedges if desired

Nutritions of Grilled Rosemary Steak Sandwiches

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