Father's Day Steak Sandwich by Alice in Frames

Father's Day Steak Sandwich by Alice in Frames

 

Serves 6 for Father’s Day Lunch (with plenty of leftovers for Monday lunchboxes)

Cooking time 50 minutes (plus resting time)

Alice in Frames

Since competing in Masterchef Australia in 2012, Alice had the opportunity to take her meals and musings to a massive international audience. As a result, she has left her life as a School Teacher behind to become a Life Teacher. Alice is ready to bring her message to people (especially little people) across the country – and hopefully the world – through writing, performing and even the odd public appearance.

Ingredients

1kg Cape Grim scotch fillet

Generous sprinkling of salt flakes

Good sourdough loaf, sliced thickly

4-5 medium brown onions, finely sliced into rings

1 tbsp brown sugar

50 ml red wine vinegar

6-8 Frying potatoes, well washed and scrubbed

Oil for frying (vegetable or canola will work well)

6 Portobello mushrooms, sliced into thick discs

Olive oil

Fancy lettuce

Vintage cheddar slices

Kewpie mayonnaise

Tomato relish

 

Method

  • Preheat oven to 200C.
  • Preheat a pan to searing hot, pat the fillet dry with paper town, sprinkle the pan generously with salt flakes, and then sear the meat on all sides.
  • Meanwhile, pop the onions, vinegar, sugar and water into a saucepan and leave to sweat and soften on a low heat while the meat roasts. It should be ready by the time the meat’s rested (the key here is to be patient and take it slow).
  • Roast the fillet for 45-50 minutes for medium-rare. Rest for 10 minutes.
  • Use a peeler or mandolin to thinly slice the potato into crisps, skin on. Heat the frying oil in a saucepan and shallow fry the crisps until golden brown.
  • Heat another pan and grill the mushrooms until browned.
  • Slice the beef with a sharp knife into thin slices against the grain.
  • Toast the bread lightly, top with relish, mayo, lettuce, cheese, beef and another slice of bread. Serve with crisps.

 

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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