Steak Sandwich With Beetroot Relish And Rosemary Wedges

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Cook up a feast at your next spring barbie with these sensational steak sandwiches topped with beetroot relish and golden rosemary wedges.

The ingredient of Steak Sandwich With Beetroot Relish And Rosemary Wedges

• 750g baby potatoes cut into thick wedges
• 1 tablespoon rosemary leaves
• 1 tablespoon olive oil
• cooking oil spray
• 4 x 150g coles australian beef rump steaks trimmed
• 1 large red onion sliced into thick rounds
• 1 loaf coles bakery stone baked pane di casa bread ends trimmed cut into 8 slices diagonally toasted
• 8 baby cos lettuce leaves torn
• 1 2 cup always fresh fire roasted red pepper strips roasted capsicum
• 1 3 110g cup beetroot and red onion relish
• parsley leaves to garnish

The Instruction of steak sandwich with beetroot relish and rosemary wedges

• preheat oven to 200c line a large baking tray with baking paper
• combine potato rosemary and oil in a large bowl place on prepared tray bake for 25 mins or until golden and tender
• meanwhile spray steaks and onion with oil season heat a barbecue or chargrill pan over medium high heat cook steaks for 2 mins each side or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest
• cook onion in same pan for 2 mins each side or until just tender divide lettuce among 4 bread slices top with steaks onion capsicum relish parsley and the remaining bread slices serve with wedges

Nutritions of Steak Sandwich With Beetroot Relish And Rosemary Wedges

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