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Ingredients

2 tablespoons olive oil
1 tablespoon Italian herbs paste (see note 1)
1 tablespoon chunky garlic paste
4 (450g) beef silverside sandwich steaks
8 slices traditional bruschettina bread (see note 2)
Olive oil cooking spray
8 small butter lettuce leaves
2 vine-ripened tomatoes, sliced
200g tub beetroot dip

Method

Step 1 Combine oil, herbs and garlic in a shallow glass or ceramic dish. Season with salt and pepper.
Step 2 Add steaks. Turn to coat. Heat a large non-stick frying pan over medium-high heat. Cook steak, in batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
Step 3 Preheat grill on high. Spray 1 side of each slice of bread with oil. Place on a baking tray, oil-side up. Grill bread for 2 minutes or until toasted. Place 2 slices of toast, overlapping, onto each plate. Top with lettuce, tomato and steaks. Serve with a dollop of beetroot dip.

Herb and garlic steak open sandwiches

How to make Herb and garlic steak open sandwiches

Ingredients

Method