Char-Grilled Steak and Mushroom Open Sandwich Recipe

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.

20 minutes
15 minutes


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

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  1. 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.
  2. 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.
  3. Allow the steak to rest for 5 minutes, then slice.
  4. 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.
  5. 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.
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