Steak Sandwich with Grilled Onion Beetroot Relish

Ingredients

• 2 medium desiree potatoes
• 1/2 cup Cobram Estate Robust Extra Virgin Olive Oil
• 4 x 180g beef rump steak
• 2 tsp mild steak seasoning
• 1 red onion, cut into thin wedges
• 4 slices swiss cheese
• ½ cup beetroot relish
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp mayonnaise
• 4 ciabatta rolls, spilt, grilled or toasted
• Baby cos lettuce leaves
• 2 tomatoes, thinly sliced
• Gherkins, to serve

Method

1. Put potatoes in a medium saucepan and cover with water. Bring to the boil over high heat and cook for 6 minutes. Potatoes will still be a little firm. Remove from water and set aside to cool for 5 minutes. Slice thinly into discs and toss in Cobram Estate Robust Extra Virgin Olive Oil.
2. Meanwhile, sprinkle beef with steak seasoning and drizzle with Cobram Estate Robust Extra Virgin Olive Oil.
3. Preheat a char-grill pan or barbecue grill plate to high heat. Cook beef for 5 minutes each side for medium, or until cooked to your liking and cook onion, turning occasionally until softened slightly. Transfer beef to a plate and top with cheese. Cover loosely with foil, set aside for 5 minutes to rest. Transfer onions to a large bowl and add relish. Toss well, season.
4. Meanwhile, grill potatoes for 5 minutes each side or until lightly charred and just tender. Season.
5. Spread mayonnaise onto roll bases. Top each with lettuce, tomato, beef, onion mixture and roll top. Serve immediately with potato discs and gherkins if using.