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.
- Easy, done, delicious!
