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Turkish steak sandwich

  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings


  • 3 small red capsicums, halved, seeded
  • Olive oil spray
  • Olive oil, to drizzle
  • 4 (about 250g each) beef porterhouse or scotch fillet steaks, halved horizontally
  • 1 loaf Turkish bread, cut crossways into 4 pieces, split
  • 1 baby cos lettuce, leaves separated
  • 125g hummus


  • 1
    Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Spray with oil. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes to cool slightly. Peel and discard skin. Cut into thin strips. Place in a bowl and drizzle over a little oil. Season with salt and pepper.
  • 2
    Meanwhile, heat a large frying pan or chargrill over medium-high heat. Spray with oil. Season the steaks with salt and pepper. Add to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • 3
    While the steaks are resting, place the bread on a baking tray and cook under grill for 1-2 minutes each side or until golden.
  • 4
    Divide bread bases among serving plates. Top with lettuce, steak, hummus, capsicum and remaining bread.

Source: taste.com.au


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