Char-Grilled Steak and Mushroom Open Sandwich Recipe

By The Cooking World, Editorial Staff

August 21, 2020

The Perfect Summer Steak and Mushroom Open Sandwich Recipe

In this week's We Cook Books Series, we decided to share with you an amazing Steak and Mushroom Open Sandwich Recipe from one of the latest cookbooks from Donna Hay, Week Light.

This Char-Grilled Steak and Mushroom Open Sandwich Recipe is very easy to do, and it can be done in a couple of minutes. One of the best things about this recipe is that you can easily turn it into a vegan recipe, by removing the beef and adding more mushrooms. Regardless if you use meat or only mushrooms, you will always end up with a light and delicious recipe, perfect for hot summer days.

PREP TIME

20 minutes

COOK TIME

15 minutes

serves

Ingredients

500 g (1 lb 2 oz) beef rump steak, trimmed
4 large flat mushrooms (400 g / 14 oz), stems trimmed
300 g (10 1/2 oz) orange sweet potato, very thinly sliced
Extra virgin olive oil
Sea salt
Freshly ground black pepper
4 slices sourdough bread
Rocket (arugula) or red pak choi leaves, to serve
Dill pickles, halved, to serve

For the Green Tahini Sauce

70 g (1/4 cup) hulled tahini
16 g (1/2 cup) mint leaves
12 g (1 cup) cilantro leaves
60 g (1/4 cup) lemon juice
60 g (1/4 cup) water
1 clove garlic, crushed
Sea salt
Freshly ground black pepper

Special Equipment

Blender
‍Mandoline
Cast Iron Grill Pan
Measuring Spoons
Measuring Cups
Digital Scale‍

Instructions

To make the green tahini sauce, place the tahini, mint, coriander, lemon juice, water, garlic, salt and pepper in a blender and blend until smooth.
Preheat a char-grill pan or barbecue over high heat. Drizzle the steak, mushrooms and sweet potato with oil to coat. Sprinkle with salt and pepper. Cook the steak and mushrooms for 4 minutes each side or until cooked to your liking.
Allow the steak to rest for 5 minutes, then slice.
while the steak is resting, cook the sweet potato for 1 minute each side or until tender. Brush the bread with olive oil and cook for 30 seconds each side or until well toasted.
Divide the toast between serving plates and top each with a mushroom. Stack with rocket and drizzle with the green tahini sauce. Top with the sliced steak and sweet potato. Sprinkle with salt and pepper and serve with pickles.

Char-Grilled Steak and Mushroom Open Sandwich Recipe

The Perfect Summer Steak and Mushroom Open Sandwich Recipe

Ingredients

For the Green Tahini Sauce

Special Equipment

Check out these products

Lodge Pre-Seasoned Cast Iron Grill Pan

Microplane Profesional Fine Grater

Vitamix E310 Explorian Blender

John Boos R03 Maple Wood Edge Grain

Instructions

Tags

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