Steak Sammy

Serves: 5 Time: 12:00 Skill:
Recipe/Image by Vicki Ravlich-Horan
  • 1 cup ale
  • 2 tbsp finely chopped rosemary
  • 2 cloves garlic, crushed
  • 1 tsp black pepper
  • 500g piece of Greenlea Beef Flank Steak
  • 2 tsp salt
  • Loaf of good quality bread
  • Aioli
  • Rocket
  • Caramelised onions
Seriously though you can’t go wrong with a great steak sandwich and this version goes one better by adding beer as a marinade. Combine the beer, rosemary, garlic and pepper in a ceramic or glass dish big enough for the steak to fit in. Submerge the steak in the marinade and chill for 6‒12 hours. Before cooking remove the steak from the marinade and pat dry. Allow it to come to room temperature (approx. 30 minutes). Season with salt and then sear on each side for 4 minutes then allow to rest for a further 5‒10 minutes. This will give you a perfect medium rare steak. Slice the steak against the grain then place on slices of bread spread with aioli and rocket. Top with caramelised onions and enjoy.
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