Open-Faced Steak Sandwich with Tomato Salsa

A seared rump steak served on toasted bread topped with a fresh cherry tomato and rocket salsa.

Cook Time

10 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

1
slice

White Bread

Meat

100
g

Rump Steak

NutsSeeds

1
to taste

Salt

1
to taste

Black Pepper

freshly ground

OilsFats

45
ml

Olive Oil

3 tbsp used for steak and bread

30
ml

Extra Virgin Olive Oil

2 tbsp used for salsa

Vegetables

0.5
piece

Shallot

peeled and finely chopped

1
handful

Rocket Leaves

6
piece

Cherry Tomatoes

chopped

Steps

Heat a griddle pan until hot.
Brush 22.5ml of olive oil over the steak and fry for 3-4 minutes per side.
Remove the steak and rest it on a warm plate.
Drizzle remaining olive oil over the bread and toast on the griddle for 2-3 minutes per side.
Mix the shallot, rocket, tomatoes, and extra virgin olive oil in a bowl to make the salsa.
Slice the steak into thick strips and place onto the bread.
Spoon the salsa over the steak to serve.