Name: Steak sandwich with cardamom chutney
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: Steak sandwich; 1 red capsicum; 1 tablespoon olive oil; 4 1cm-thick pineapple slices; 500 gram beef rump steak; 25 gram butter; 4 turkish pide rolls, toasted; 100 gram baby rocket leaves; Cardamom chutney; 4 tomatoes, coarsely chopped; 2 clove garlic, thinly sliced; 1 small red chilli, seeded, finely chopped; 1/2 red onion, thinly sliced; 1 2cm piece ginger, peeled, chopped; 1/4 cup (55g) firmly packed brown sugar; 2 tablespoon red wine vinegar; 1 teaspoon ground cardamom

Ingredients

Steak sandwich

1 red capsicum

1 tablespoon olive oil

4 1cm-thick pineapple slices

500 gram beef rump steak

25 gram butter

4 turkish pide rolls, toasted

100 gram baby rocket leaves

Cardamom chutney

4 tomatoes, coarsely chopped

2 clove garlic, thinly sliced

1 small red chilli, seeded, finely chopped

1/2 red onion, thinly sliced

1 2cm piece ginger, peeled, chopped

1/4 cup (55g) firmly packed brown sugar

2 tablespoon red wine vinegar

1 teaspoon ground cardamom

Method

1.To make cardamom chutney, place all ingredients in a large, heavy-based saucepan on low heat. Cook, stirring, 2-3 minutes, until sugar dissolves. Increase heat to medium and bring to boil. Gently boil, stirring occasionally, 1 hour, until mixture thickens. Remove from heat; cool.

2.Meanwhile, preheat oven to hot, 200°C (180°C fan-forced).

3.Rub capsicum with 1 teaspoon oil; place on a baking tray. Roast 10-15 minutes, turning occasionally, until skin blisters. Place in a plastic bag and seal. Once cool and skin has lifted, peel and remove membranes. Slice.

4.Preheat a char-grill or barbecue plate on medium-high.

5.Cook pineapple 2-3 minutes each side, until browned; transfer to a plate.

6.Brush beef with remaining oil; season. Cook 2-3 minutes each side for medium, or until cooked to your liking; transfer to a plate. Cover with foil and rest 5 minutes. Cut steak into four equal pieces.

7.Butter rolls. Top bases with rocket, pineapple, steak, capsicum, chutney and tops of rolls.

Women's Weekly Food