back to previous pageprep time:
20 minutes cooking time:
5-10 minutes servings:
2ingredients:
4 sirloin steaks, approximately 1cm thick
3 tbsp Encona Texan Chilli BBQ Sauce
2 ciabatta rolls, sliced in half lengthways
1 beef tomato, sliced
2 shallots, finely chopped
3 large gherkins, finely chopped
1 tsp chopped chives
2 baby gem lettuce, roughly torn
2 tbsp mayonnaise
4 slices of Monterey Jack cheese (optional)
Salt and milled black pepper
- Pre-heat the barbecue or grill.
- Place the steaks onto a small plate, season with salt and pepper, then brush both sides with Encona Texan Chilli BBQ Sauce and set aside.
- To make the relish, mix the shallots, gherkin and chives in a bowl and leave to one side.
- Meanwhile, for the chilli BBQ mayonnaise, mix 1 tbsp of Encona Texan Chilli BBQ Sauce with 2 tbsp of mayonnaise.
- To make the sandwich, cook the steak on the hottest part of the barbecue or grill for 1-2 minutes either side. If you want to add cheese, place on the steak once you have turned it.
- Whilst the steaks are cooking, toast the ciabatta slices.
- Place the lettuce on the base of the toasted ciabatta, followed by the sliced tomato and then the steak. (2 steaks per ciabatta). Spoon over the relish and spread over a spoonful of the chilli BBQ mayonnaise. Enjoy!
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