Barbecued Minute Steak Focaccia Sandwich

Description

Photo: Andrew Gorrie, Dominion Post

180ml (18 tbsp) Mustard Mayonnaise
6 portions focaccia (each 10cm x 9cm - cut horizontally in half)
120ml (12 tbsp) Pizza Sauce

12 lettuce leaves such as Buttercrunch or Iceberg
6 Minute Steaks with Swiss Cheese
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper

Spread 1 + 1/2 tablespoons Mustard Mayonnaise on both cut sides of each piece focaccia and then spread 2 tablespoons Pizza Sauce onto the cut side of six focaccia bases.
Place a lettuce leaf on top of sauce and top with Minute Steaks with Swiss cheese.
Season with salt and pepper. Top with focaccia tops.
Serve while steak is warm.

A mustard flavoured mayonnaise perfect with a steak sandwich, burger or to dip French fries into.

15ml (1 tbsp) balsamic vinegar
60ml (1/4 cup) extra virgin olive oil
1/2 tsp Dijon mustard

1/4 tsp flaky sea salt
1/8 tsp freshly ground black pepper

Into a food processor, fitted with a metal blade, place egg yolks, salt, pepper, mustards, lemon juice and 1/4 cup oil. Process till smooth.
With food processor running, very slowly pour remaining oil through feed tube.
Taste for seasoning.
If mayonnaise is too thick for its purpose, thin down by slowly pouring 1 tablespoon boiling water through feed tube while food processor is running.
Store covered in refrigerator for up to 7 days.

Mark Limacher of Ortega Fish Shack & Bar loaned me this tried and true, quick and easy Pizza Sauce and I have not looked back.

30ml (2 tbsp) olive oil
50g (1/3 cup) onions (finely diced)
1 tsp dried oregano
400g tinned Italian tomatoes

30ml (2 tbsp) tomato paste
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper
1/4 tsp sugar

Place a large, heavy-based frypan over a medium heat and heat till hot. Add olive oil followed by onions, garlic and oregano. Cook slowly for 10 minutes till soft but not coloured.
Add tomatoes, tomato paste, salt, pepper and sugar and stir to combine. Bring to boil, reduce heat to a simmer for 10 minutes stirring frequently till thick.

600g (3) rib eye steaks 1.5cm thick
30ml (2 tbsp) olive oil

120g (6 slices) Swiss-style cheese (such as Emmenthal or Gruyere) (10cm squares cut 2mm thick)

Preheat barbecue flat plate or stove top grill plate to medium-hot.
Place steaks, one by one, between 2 plastic bags and, using the flat side of a meat mallet, pound steaks to approximately 5mm thickness.
Cut each steak in half to obtain 2 equal-sized steaks. Place in a bowl, add oil and gently toss together.
Place steaks onto preheated flat plate and cook on first side for 1 to 1 + 1/2 minutes or till browned. Flip steaks over and place cheese slices on top of cooked side of steaks to encourage cheese to melt. Cook steaks for 30 seconds to 1 minute or till steaks are medium-rare to medium.
Place in sandwich immediately or onto trays to keep warm under tea towels.