( SERVES 4 )
Forget those images of cheese-laden steak sandwiches heavy with fried onions. This is the perfect quick-dinner option. It’s the ultimate open sandwich, piled high with grilled toppings.
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|1 tbsp||Thyme, fresh|
|2 tbsp||Balsamic vinegar|
|½ cup||Olive oil|
|2||Porterhouse steaks, beef|
|8 slices||Sourdough bread|
|1 cup||Spinach, baby|
- Place first four ingredients ( chopped fresh thym, balsamic vinegar, olive oil, crushed garlic clove ) in a bowl. Season with salt and pepper.
- Combine ¼ cup of this oil mixture with steaks in a bowl and leave on a cool bench to marinate for minimum of 30 minutes.
- Preheat the barbecue grill on high.
- Cook beef porterhouse steaks for 2 to 3 minutes on each side depending on the thickness of the steak. Rest meat for 10 minutes.
- Brush the thickly sliced courgettes and deseeded and thickly sliced red capsicums with the remaining oil and grill on barbecue. Cook for 2 minutes each side.
- Thinly slice the steak and brush the sourdough bread with the oil mix.
- Top the bread with baby spinach leaves, courgettes, capsicum, steak and remaining oil mix.
Cook's tip: Grill the vegetables while the steak is marinating on the bench. Do not refrigerate as that kills the flavour. Just cover and use in the next hour.