Open Steak Sandwiches
Great Alternative for a family burger night
• 8 Portobello mushrooms, stemmed
• ½ tsp plus 1⁄8 tsp sea salt, divided
• 1 tsp fresh ground black pepper, divided
• 1 tbsp coconut oil
• 1 red capsicum, seeded and sliced
• 1 green capsicum, seeded and sliced
• 1 small yellow onion, sliced
• 450g boneless top sirloin steak, 1½ to 5cm thick, trimmed (1 large or 2 smaller steaks)
• 1 tsp unsalted garlic and herb seasoning
• Olive oil cooking spray
• 55g reduced-fat Swiss or cheddar cheese, finely grated
Position oven rack 15-20cm from heat and preheat grill to high. Line a large, rimmed baking sheet with foil. Arrange Portobello’s on foil upside down and sprinkle with ¼ tsp salt and ¼ tsp black pepper. Grill for 7 to 10 minutes, turning halfway, until tender when pierced with a fork. Transfer to a paper towel and drain any liquid released. Line sheet with a new piece of foil and preheat oven to 230˚C.
Meanwhile, in a large ovenproof pan on medium-high, heat oil. Add capsicum, onion, 1⁄8 tsp salt and ¼ tsp black pepper. Cook for about 12 minutes, stirring occasionally, until browned and tender. Transfer to a medium bowl.
Pat steak dry and rub garlic seasoning, remaining ¼ tsp salt and remaining ½ tsp black pepper all over steak. Mist same ovenproof pan with cooking spray and heat on medium-high. Add steak and sear until deeply browned, about 2 minutes per side for top and bottom. Sear sides of steak until browned, 30 seconds to 1 minute each. Leave aside to rest.
Arrange Portobello’s upside down on prepared baking sheet. Thinly slice steak against the grain and divide evenly among Portobello’s. Top evenly with capsicum-onion mixture and cheese. Grill just until cheese is melted, about 1 minute. Serves 4