No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite. It’s super simple, full of flavour and uses the most basic ingredients. We’ve chosen to make this one with our scotch fillet, it’s got a nice amount of marbling for extra juiciness.
Serves 1
Ingredients
250g Scotch Fillet
Falco Country Loaf
1/2 Brown Onion, thickly sliced
1 Tomato, sliced
Handful Rocket,
Cheddar
Dijon Mustard
Tomato Chutney
Olive Oil
Salt & Pepper
Method
Take your steak out of the eski to bring to room temperature, pat down and season with salt.
Add thickly sliced onion rings onto the grill and cook until caramelised.
Place steak on the hottest part of the grill and cook for 2-3 minutes on both sides. Leave aside to rest while you begin to assemble.
Slice 2 thick slices of sourdough, oil and lightly grill on both sides on a cooler part of the grill as it can easily burn!
Spread one side with mustard and the other with chutney.
Slice the steak into 1cm strips and lay on top of bread, followed by onions, tomato, cheese and rocket.
Season with salt and pepper and top with the remaining slice of bread.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.
